Vietnamese-style roast lamb | Australian Lamb - Recipes, Cooking Tips and More

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