Charred Lamb Tonnato with Mint Salad - Andrew Zimmern

Ingredients

• 16-24 ounces of boneless leg of lamb, cut in 1.5” squares
• Olive oil
• Fresh rosemary and thyme
• Garlic
• One 6-ounce jar Italian oil-packed tuna, well drained
• 4 anchovy fillets, chopped
• 2 tablespoons capers, drained and rinsed
• 4 teaspoons fresh lemon juice
• 1/2 cup extra-virgin olive oil
• 1/4 cup mayonnaise
• 1 cup mint leaves
• 1 shallot (sliced)
• 1 hot chile (sliced)
• 1 thinly sliced Persian cucumber
• chopped cilantro
• 1 tablespoon fish sauce
• 1 tablespoon brown sugar
• 1 teaspoon lemon juice or more to taste.