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.
Keep up to date with
dish weekly recipes,
food news, and events.
latest issue:
Issue #115
Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!