Jicama, Kirby and Carrot Salad with Charred Lamb

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

1. Light a grill.
2. In a small saucepan, combine the vinegar with the sugar, garlic and chiles and bring to a boil.
3. Transfer to a small bowl and let cool.
4. Stir in the fish sauce and 1 tablespoon of oil and season with salt and pepper.
5. Rub the lamb all over with oil and season with salt and pepper.
6. 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.
7. Transfer the lamb to a carving board to rest for 10 minutes.
8. In a large bowl, toss the carrots with the cucumbers, jicama, bean sprouts, mint, cilantro and lemongrass.
9. Add the dressing and toss to coat.
10. Transfer the salad to a platter.
11. Thinly slice the lamb.
12. Arrange overlapping slices on the salad and serve.

white vinegar, sugar, garlic, red, fish sauce, vegetable oil, salt, lamb, carrots, cucumbers, jicama, bean sprouts, mint leaves, cilantro, stalks of fresh lemongrass

Taken from www.foodandwine.com/recipes/jicama-kirby-and-carrot-salad-charred-lamb (may not work)