Serves 4 (1240 kilojoules/295 calories per serve; 7.5g total fat; 2.7g saturated fat; 175mg sodium)
To make the Thai curry paste; wash and remove the leaves from the coriander stalks and set aside for the salad. Chop the white root and crush together with the remaining paste ingredients in a mortar and pestle, or briefly in a food processor. Spread over the lamb fillet, cover and refrigerate overnight.
Soak the noodles in cold water for 10 minutes, drain well then plunge into boiling water for 1 minute uor until softened and tender. Drain and toss with the reserved chopped coriander leaves, chilli and peanuts.
Combine the dressing ingredients.
Heat a grill pan or heavy-based, non-stick pan to high, brush with oil and sear the lamb for 1-2 minutes each side or as preferred. Don't overcook, or it won' be as tender. Cover loosely with foil and allow to rest for 10 minutes before slicing thinly and serving tossed through the noodle salad. Spoon over the dressing.
500g lean lamb loin (you can trim these from approximately 800g My Farm Shop Loin chops)
Thai Curry Paste
2 stalks fresh coriander with roots
2 tablespoons chopped lemongrass (white part only)
2 table spoons grated ginger
2 teaspoons chopped lime rind
2 teaspoons brown or palm sugar
1 clove garlic, crushed
100g vermicelli or cellophane noodles
2 bird's eye or small red chillies, finely chopped
2 tablespoons finely chopped peanuts, optional
juice of 1/2 lime
1 teaspoon fish sauce
2 teaspoons salt-reduced soy sauce
Recipe reproduced by permission from author Sally James and photographer Alan Benson. The recipe book is available from the Victor Chang Cardiac Research Institute website