Recipe courtesy of Australian Lamb
Serves 6 | 2 Hrs
Ingredients
1.6kg half leg of lamb, bone-in, excess fat trimmed
2 tbsp vegetable oil
½ bunch coriander, leaves, stems and roots, chopped +extra, to serve
½ bunch mint leaves, chopped +extra, to serve
½ cup fish sauce
Zest and juice of 2 limes +extra wedges, to serve
¼ cup brown sugar
1 stalk lemongrass, white part only, finely chopped
1 long red chilli, finely chopped
375gm packet dried rice stick noodles
1 large carrot, shredded
1 large cucumber, seeds removed, julienned
1 small red capsicum, thinly sliced
Small butter lettuce leaves, fried shallots, to serve
Method
Preheat the oven to 180°C (160° fan-forced). Line a roasting pan with foil.
In a medium bowl combine oil, coriander, mint, fish sauce, lime zest and juice and sugar. Using a small, sharp knife make incisions over top of lamb. Place lamb on lightly oiled metal rack set over prepared roasting pan, spoon over half the marinade and season lamb. Sprinkle over lemongrass and chilli. Cover with foil and roast in oven for 1 hour.
Remove foil from lamb and cook for a further 40-45 minutes, or until lamb is cooked to your liking. Remove lamb from rack and set aside on a tray loosely covered in foil for 15 minutes to rest.
Meanwhile, prepare noodles according to packet instructions. Rinse noodles with cold water and drain well. Place noodles in a large bowl and add carrot, cucumber, capsicum and remaining marinade.
Slice lamb and serve with noodle salad, butter lettuce leaves, coriander and mint leaves, fried shallots and lime wedges.