Whisk marinade ingredients together and marinate the lamb for 2-3 hours. Deep fry the rice noodles and shallots. Prepare all the salad ingredients. Remove the lamb from the marinade. Season 7 then sear on all sides over a hot griddle. Roast for 4 or 5 minutes and then rest for 10 minutes in a warm place. Cook all marinade ingredients together to lock the raw lamb juices, whisking well to make a dressing. Dress the salad and pile onto serving plates. Sprinkle with the deep fried shallots. Slice the lamb thinly and arrange a salad. Drizzle dressing over and around.
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|Serving Size: 1 Serving (345g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 1505 (100%)|
|Amt Per Serving||% DV|
|Total Fat 168g||224 %|
|Saturated Fat 13.5g||67 %|
|Monounsaturated Fat 98.3g|
|Polyunsanturated Fat 48.9g|
|Cholesterol 0mg||0 %|
|Sodium 502.9mg||17 %|
|Potassium 21.5mg||1 %|
|Total Carbohydrate 4.3g||1 %|
|Dietary Fiber 0.1g||0 %|
|Sugars, other 4.3g|
|Protein 1g||1 %|
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Calories per serving: 1505
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