Vietnamese Green Salad with Marinated Lamb Recipe
Author: Arie's Kitchen
Recipe type: Lamb
Cuisine: Vietnamese
Serves: 8 - 10
- 1.6 kg easy carve lamb leg
- 240gr mix green salad
- 3 to 4 cups of bean sprout
- 1 cup of roasted peanut, crushed (for garnish)
- 1 cup finely chopped shallot
- 6 cloves garlic, minced/crushed
- 8 Tbs fish sauce
- 8 Tbs light soy sauce
- 4 Tbs peanut or vegetable oil
- 2 Tbs packed brown sugar (light or dark)
- 4 Tbs fresh lime juice
- 3 Tbs grated fresh ginger
- 2 Tbs coriander powder
- 2 Tsp chilli sauce
- 8 Tbs fish sauce
- 8 Tbs fresh lime juice
- 8 Tbs unseasoned rice vinegar
- 1 cup of chopped fresh cilantro
- 8 Tbs soy sauce
- 4-6 Tbs brown sugar
- 4 medium clove garlic, minced
- 4 chilli padi (optional)
- Combine all of the sauce ingredients in a small bowl and stir until the sugar is dissolved.
- Note: for dressing you can always adjust the amount of the ingredients to your liking.
- Put all of the marinade ingredients in a large plastic zip bag and shake it well until all ingredients mix well.
- Put the lamb leg in and seal the bag and then massage the leg lamb to evenly distribute the marinade.
- Refrigerate for at least 8 and up to 24 hours, turning the bag occasionally to redistribute the marinade.
- Turn the oven on, 180 degrees celsius fan forced or 200 degrees celsius normal.
- Place the marinated lamb in a baking tray with rack, add ¼ cup of water. And then cover with aluminium foil.
- Cook in the oven for 1 hour.
- Open the aluminium foil and put it back in the oven, cook for further 30 minutes of until lamb cooked.
- Slice the lamb thinly.
- Combine salad leaf, bean sprout, peanut and salad dressing until well mixed.
- Place salad on a plate, add the sliced lamb on top.
Recipe by Arie's Kitchen at https://arieskitchen.net/vietnamese-green-salad-with-marinated-lamb-recipe/
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