Salad of Spiced Lamb, Rice Vermicelli, Coriander and Holy Basil

Name: Salad of Spiced Lamb, Rice Vermicelli, Coriander and Holy Basil
Total time: 1 h
Yield: 8 servings
Ingredients: 8 six-ounce lamb medallions; 5 shallots, finely chopped; 1 tablespoon coarsely grated ginger; 1 tablespoon coarsely grated galangal; 1 bird's-eye chili (tiny, very hot chile), seeded and chopped; 1/2 green pepper, seeded and cut in chunks; 1/3 cup palm sugar; 3 tablespoons fish sauce (nam pla or nuoc mam); 3 tablespoons peanut oil; 1 tablespoon hoisin sauce; Dressing (recipe follows); Salad (recipe follows)

Recipe from Kevin Cape

Adapted by Marian Burros

Total Time: 1 hour
Rating: (0)
Comments: Read comments

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Ingredients

Yield:8 servings

8six-ounce lamb medallions
5shallots, finely chopped
1tablespoon coarsely grated ginger
1tablespoon coarsely grated galangal
1bird's-eye chili (tiny, very hot chile), seeded and chopped
½green pepper, seeded and cut in chunks
⅓cup palm sugar
3tablespoons fish sauce (nam pla or nuoc mam)
3tablespoons peanut oil
1tablespoon hoisin sauce
Dressing (recipe follows)
Salad (recipe follows)

Ingredient Substitution Guide

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Preparation

Step 1
Ask the butcher to make lamb medallions from a boneless leg of lamb; separate top round, the tip and bottom round, and trim the fat and cut medallions from each part.
Step 2
Combine the remaining ingredients in a food processor, and puree.
Step 3
Preheat the broiler. Coat one side of each medallion with some of the puree. Broil medallions for 10 minutes. Turn and coat with more of the puree, reserving the remainder, and continue broiling until medallions are medium rare, about 5 minutes, or to your taste.
Step 4
Cut lamb into ¼-inch-wide strips; mix with salad and dressing.