Lamb Salad

4-6 lamb fillets
1/4 cup light soy sauce
1 clove garlic, crushed
1 tablespoon sugar
juice from 1 small piece ginger (squeeze it in the garlic press)
2 tablespoons rice wine
1 tablespoon oil
1/2 cup water
cucumber
lettuce
capsicum
mint

Mix together the soy, garlic, sugar, ginger and rice wine. Place the lamb fillets in a shallow dish and pour over the soy mixture. Marinate the meat for at least 10 minutes. Heat the oil in a wok and sear the meat on all sides. Add the marinade and the water and simmer the meat gently until it is cooked to medium rare stage - five to seven minutes. Remove from the wok and place on a dish to cool down a little.

Turn up the heat and reduce the cooking liquid to about 1/4 cup. Peel the cucumber and score the circumference from end to end with a fork. Slice and place the slices around the edge of a serving platter. Shred or tear the lettuce - or use whole small leaves of decorative varieties - and place on the serving platter.

Thinly slice the lamb and place on the lettuce. Cool the reduced cooking liquid and pour over the lamb. Garnish with slivers of capsicum and a little finely chopped fresh mint. This dish can be served warm or at room temperature. Accompany with sliced tomatoes, and shredded carrots (with a dressing of a tablespoon each of pineapple juice and rice vinegar and a teaspoon of sesame oil).