Butterflied Lamb Leg with Vietnamese Salad
Photography by Olivia Galletly.
Coconut nectar adds a subtle sweetness to balance the acidity of the lime juice and salty fish sauce. You’ll find it at specialty food stores and good supermarkets.
Serves: 4–6
INGREDIENTS
Butterflied lamb leg
1 kilogram butterflied lamb leg
¼ cup coconut nectar syrup
1 tablespoon fish sauce
2 tablespoons sesame oil
2 teaspoons sriracha hot sauce
1 tablespoon lime juice
1 tablespoon finely grated fresh ginger
2 cloves garlic, crushed
2 tablespoons finely chopped coriander stalks
Salad dressing
1 tablespoon sesame oil
1 tablespoon fish sauce
2 tablespoons rice wine vinegar
1 tablespoon lime juice
1 teaspoon sriracha hot sauce
3 teaspoons coconut nectar syrup
Vietnamese salad
250 grams rice noodles
1 cucumber, peeled into ribbons
100 grams snow peas
½ red onion, thinly sliced
½ cup coriander leaves
½ cup mint leaves
¼ cup Vietnamese mint leaves
¼ cup purple basil leaves
1 green chilli, thinly sliced
To serve
roasted peanuts, finely chopped
METHOD
Lamb leg: Combine the coconut nectar, fish sauce, sesame oil, sriracha, lime juice, ginger, garlic, and coriander stalks in a small bowl. Pour marinade over butterflied lamb leg, cover with foil and refrigerate for at least 3 hours or up to 24 hours.
Remove the lamb from the refrigerator 1 hour before cooking.
Heat the oven or barbecue with a lid to 200°C. Cook the lamb for 30-35 minutes or until cooked to your liking. Rest covered for 15 minutes before slicing.
Dressing: In a small bowl, combine the salad dressing ingredients.
Salad: Cook noodles in a large pot of boiling water. Drain, run under cold water then combine with remaining salad ingredients. Spoon over dressing.
To serve: Divide salad between bowls. Top with sliced lamb and sprinkle over chopped peanuts.
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