In a large snap-lock bag or glass dish combine oil, garlic and ½ cup Thai dressing. Season. Add lamb, turn to coat and set aside for 10 minutes to marinate.
Heat a large char-grill pan or BBQ over medium-high heat. Drain lamb from marinade and cook for 3-4 minutes each side or until charred.
Reduce heat to medium-low and cook for a further 12-15 minutes, basting with any remaining marinade and turning a few times, or until cooked to your liking. Remove from heat, set aside on a tray loosely covered with foil and rest for 10 minutes.
Place snake beans to a medium mortar (in batches, if necessary). Pound with a pestle to bruise - this will split and soften the beans. Place beans in a large bowl add green mango, cucumber, tomatoes, eschallots and half the peanuts. Add remaining dressing and toss gently to coat.
Slice lamb and add to salad, tossing gently. Serve immediately topped with peanuts, coriander, chilli and lime wedges.
Tips
Green mango can be found at Asian grocers or specialty greengrocers. If unavailable, you can swap green mango for cucumber or zucchini (seeds removed, shredded) or even rice vermicelli noodles.
Snake beans can be substituted with blanched green beans.
Thai dressing is available in the Asian aisle at supermarkets or any Asian grocer.
Choose the chilli with your desired level of heat – leaving seeds and membrane makes the chilli hotter.
