Lamb With Thai Salad - cooking recipe

Ingredients

1 cup coarsely chopped fresh cilantro
2 None cilantro roots, finely chopped
1 stalk (4 inches) fresh lemon grass, finely chopped
2 cloves garlic, crushed
1 tsp finely grated lime peel
2 tbsp lime juice
1 None fresh small red bird's-eye chili pepper, finely chopped
1 tbsp grated palm sugar or brown sugar
2 tbsp fish sauce
2 None lamb mini roasts (1 1/2 lbs)
2 None banana leaves (or foil)
None None FOR THE THAI SALAD
2 None carrots, cut into matchsticks
5 oz snow peas, thinly sliced
4 None green onions, thinly sliced
1/2 cup coarsely chopped fresh cilantro
1/2 cup coarsely chopped fresh mint
1 None red pepper, thinly sliced
1 None shallot, thinly sliced

Preparation

Combine cilantro, cilantro root, lemon grass, garlic, lime peel and juice, chili pepper, sugar and fish sauce in large bowl. Add lamb; turn to coat in marinade. Cover; refrigerate for 3 hours or overnight.
Preheat the oven to 350\u00b0F. Strain lamb through fine sieve over medium bowl. Reserve marinade solids in strainer and marinade in separate bowl for Thai salad. Cut each lamb roast in half horizontally.
Trim banana leaves into four 12-inch squares. Using tongs, dip one square of banana leaf at a time into large saucepan of boiling water; remove immediately. Rinse under cold water; pat dry with paper towels. Banana leaf squares should be soft and pliable.
Using fingers, press marinade solids all over lamb halves. Place each half in the center of a banana leaf square (or square of foil). Fold leaf or foil over lamb to enclose; secure each parcel with kitchen string.
Place lamb parcels, in single layer, in large, shallow baking dish. Spray with no stick cooking spray. Bake for 30 mins, or until lamb is cooked to desired doneness.
Meanwhile, for the Thai salad, place reserved marinade in small saucepan; bring to a boil. Reduce heat to low; simmer, uncovered, for 2 mins. Cool for 10 mins. Combine all salad ingredients in large bowl. Pour cooled marinade over salad; toss gently. Serve with lamb.