Butterflied Lamb Leg with Vietnamese Salad

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.

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

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. SERVES 4-6