Serves: 4-6
Prep time: 15mins
Cook time: 20-25mins
Ingredients
4 x lamb rumps
1 tbsp vegetable oil
Marinade
1 tsp cumin
A small knob of ginger, grated
½ tsp cayenne pepper
½ tsp salt
3 coriander roots, finely chopped
¼ cup light soy sauce
1 tsp vegetable oil
Noodle Salad
200g vermicelli noodles, cooked according packet instructions
1 cup mint leaves
1 cup coriander leaves
2 x carrots, julienne
3 x spring onions, sliced into thin rounds
3 x mini cucumbers, sliced into thin rounds
¼ cup salted peanuts
1 tbsp crispy fried shallots
1 x long fresh chilli, sliced into thin rounds
Peanut dressing
3 tbsp peanut butter, crunchy preferable
1 tsp curry powder
1 tbsp soy sauce
1 tbsp fish sauce
1 tsp palm sugar, finely grated
Juice of 1 lemon
2 tbsp sesame oil
To serve,
Method
Preheat the oven to 200°C fan forced.
For the lamb, mix the marinade ingredients together and rub all over the lamb rumps, leave to marinade for at least 20 mins.
Heat the olive oil in a large frying pan over a medium-high heat and place the lamb, skin side down. Cook for 2-3 min, just enough to get some caramalised onto the skin then transfer to a roasting tray (skin side up) and place in the oven for 20-25 mins for medium, or a rose in a colour or cooked to your liking. Rest, loosely covered with foil for 5 mins.
Meanwhile, to make the peanut noodle salad combine all the dressing ingredients and mix well, even better if your peanut butter jar is running low, just throw all the ingredients in there and shake well. If the dressing is too thick, add a few tablespoons of warm water. The dressing should be the consistency of pouring cream.
In a bowl combine the vermicelli noodles with half the dressing and toss to coat. Add the mint, coriander, cucumber, carrot, half the salted peanuts. Gently toss together and transfer to a serving plate.
To serve, slice the lamb and place on top of the salad. Drizzle with the remaining dressing and scatter with peanuts, fried shallots, chilli and any extra herbs.
Enjoy!
