• Make-Ahead
• Staff Favorite

Ingredients

1. 1/4 cup distilled white vinegar
2. 2 teaspoons sugar
3. 2 garlic cloves, minced
4. 2 red or green Thai chiles, minced
5. 1 tablespoon Asian fish sauce
6. 1 tablespoon vegetable oil, plus more for rubbing
7. Salt and freshly ground pepper
8. 2 pounds well-trimmed boneless leg of lamb, cut into 3 equal pieces
9. 3 medium carrots, finely julienned
10. 2 Kirby cucumbers (1/4 pound each), very thinly sliced on a mandoline
11. 10 ounces peeled jicama, cut into 1/3-inch dice (2 cups)
12. 1 cup mung bean sprouts
13. 1/4 cup small mint leaves
14. 1/4 cup chopped cilantro
15. 2 stalks of fresh lemongrass, tender inner bulbs only, thinly sliced crosswise (2 tablespoons)

Directions

1. Light a grill. In a small saucepan, combine the vinegar with the sugar, garlic and chiles and bring to a boil. Transfer to a small bowl and let cool. Stir in the fish sauce and 1 tablespoon of oil and season with salt and pepper.
2. Rub the lamb all over with oil and season with salt and pepper. Grill over a medium-hot fire, turning, for 25 to 30 minutes, or until nicely charred and an instant-read thermometer inserted into the thickest part registers 135° for medium-rare meat. Transfer the lamb to a carving board to rest for 10 minutes.
3. In a large bowl, toss the carrots with the cucumbers, jicama, bean sprouts, mint, cilantro and lemongrass. Add the dressing and toss to coat. Transfer the salad to a platter. Thinly slice the lamb. Arrange overlapping slices on the salad and serve.