Name: Lemongrass lamb with vietnamese vermicelli salad
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: Lemon grass lamb with vietnamese vermicelli salad; 3 lamb backstraps (600g); 10 centimetre stick fresh lemon grass (20g), chopped finely; 2 tablespoon light soy sauce; 1 tablespoon brown sugar; 2 tablespoon vegetable oil; 70 gram rice vermicelli noodles; 2 lebanese cucumbers (260g), seeded, sliced thinly; 1/2 pineapple (450g), chopped coarsely; 1 cup (80g) bean sprouts; 1 cup loosely packed fresh coriander leaves; 1 cup loosely packed fresh mint leaves; 1 carrot (180g), grated coarsely; 1 butter lettuce, trimmed, leaves separated; Chilli lime dressing; 1/4 cup (60ml) hot water; 2 tablespoon fish sauce; 1 tablespoon brown sugar; 2 tablespoon lime juice; 2 fresh small red thai chillies, chopped finely; 1 clove garlic, crushed

Ingredients

Lemon grass lamb with vietnamese vermicelli salad

3 lamb backstraps (600g)

10 centimetre stick fresh lemon grass (20g), chopped finely

2 tablespoon light soy sauce

1 tablespoon brown sugar

2 tablespoon vegetable oil

70 gram rice vermicelli noodles

2 lebanese cucumbers (260g), seeded, sliced thinly

1/2 pineapple (450g), chopped coarsely

1 cup (80g) bean sprouts

1 cup loosely packed fresh coriander leaves

1 cup loosely packed fresh mint leaves

1 carrot (180g), grated coarsely

1 butter lettuce, trimmed, leaves separated

Chilli lime dressing

1/4 cup (60ml) hot water

2 tablespoon fish sauce

1 tablespoon brown sugar

2 tablespoon lime juice

2 fresh small red thai chillies, chopped finely

1 clove garlic, crushed

Method

Lemon grass lamb with vietnamese vermicelli salad

1.Combine ingredients for chilli lime dressing in screw-top jar; shake well.

2.Combine lamb, lemon grass, sauce, sugar and oil in medium bowl.

3.Place noodles in medium heatproof bowl; cover with boiling water. Stand until just tender; drain. Rinse under cold water; drain.

4.Place noodles in large bowl with cucumber, pineapple, sprouts, herbs, carrot and 2 tablespoons of the dressing; toss gently to combine.

5.Cook lamb in heated oiled grill pan until cooked as desired. Cover; stand 5 minutes, slice thinly.

6.Top lettuce with salad; serve with lamb, drizzled with remaining dressing.

Great for the health-conscious as well as the gourmet, rice vermicelli (also known as bee hoon), is so versatile that it is used throughout South-East Asia in an abundance of dishes, presented hot or cold, dry or sauced, wrapped in rice paper or stirred into soups, tossed in a salad or a stir-fry. Made from rice flour, they’re a suitable “noodle” for coeliacs; if you can’t find vermicelli, you can use thin flat rice noodles instead.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

Instagram Facebook

Ingredients

Method

Lemon grass lamb with vietnamese vermicelli salad

Related stories

About your privacy