🌿 Vietnamese-Style Roast Lamb with Vermicelli Salad & Lettuce Cups

Hosting on a budget? This Vietnamese-style lamb roast looks bougie, but it’s made with simple, affordable ingredients! Ingredients 🍖 Lamb & Marinade (double batch – half for lamb, half as salad dressing) 2 kg leg of lamb 6 cloves garlic 2 stalks lemongrass (white part only), finely chopped 2 long red chillies, finely chopped (adjust heat) 4 tbsp fresh ginger, grated Zest + juice of 4 limes 6 tbsp fish sauce 4 tbsp soy sauce 4 tbsp palm sugar or brown sugar 4 tbsp vegetable oil Freshly cracked black pepper to taste 🥗 Salad 150 g dried vermicelli noodles 1 cup snow peas, blanched + sliced lengthwise 1 small wedge red cabbage, finely shredded 1 carrot, julienned 1 cucumber, thinly sliced ½ bunch fresh coriander leaves ½ bunch Vietnamese mint (or regular mint) 🍽️To Serve Cos or butterlettuce leaves (for wraps) Fried garlic or shallots Crushed roasted peanuts Extra herbs + lime wedges 🧑‍🍳 Method 1. Make the Marinade Blitz garlic, lemongrass, chilli, ginger, lime, fish sauce, soy sauce, sugar, oil, and pepper into a smooth paste. (Half is for marinating the lamb, half reserved for dressing the salad.) 2. Prepare the Lamb into the cuts. Score the lamb leg. Rub all over with half the marinade, making sure it gets Woodfire Oven (fast method): Roast at 240 °C, covered with foil for 1 hour, then uncovered for 15 minutes to caramelise. Conventional Oven (slow method): Roast at 160 °C, covered, for 3–4 hours until the lamb shreds easily. 3. Make the Salad Soak vermicelli noodles in boiling water for 4–5 minutes, then rinse and drain. Combine noodles with snow peas, cabbage, carrot, cucumber, chilli, coriander, and mint. Toss with the reserved marinade as a simple, zesty dressing. 4. Serve Carve the lamb into slices Build DIY lettuce cups: salad first, then lamb, topped with chilli, herbs, fried garlic, peanuts, and lime juice. Or, serve as a noodle salad bowl topped with lamb and garnishes. Created by @gilligans.kitchen (IG)