Thai Lamb Salad

1 lb lamb, thinly sliced

1 T lemon juice

1 clove garlic, chopped

4 T soy sauce

3 T sugar

4 ounces rice vermicelli noodles

1 head butter lettuce, or other leaf lettuce

2 T toasted sesame seeds

1 bunch mint

1 bunch basil

For the dipping sauce:

4 T soy sauce

2 tsp sugar

1 T white vinegar

1 red Thai chili, finely chopped

PREPARATION

1. Put the lamb in the freezer for 30 minutes to 1 hour so that it is firm, almost frozen. Then, using a sharp knife, cut the meat across the grain into thin slices.

2. Meanwhile, make the dipping sauce by mixing together all the ingredients and let stand for at least 30 minutes. Set aside.

3. Marinade lamb by combining lemon juice, garlic, soy sauce, and sugar. Toss the lamb in the marinade and let stand until ready to grill.

4. While the lamb marinades, prepare the rice vermicelli. Boil the rice vermicelli noodles in a pot of water until al dente, shock in ice water, drain and reserve.

5. Heat a skillet or wok to high and lightly oil. At the first wisp of white smoke, cook the thinly sliced lamb over high heat until desired doneness.

6. To serve, arrange lettuce on plates, top with vermicelli, and then divide hot lamb between plates. Garnish with mint, basil leaves, and toasted sesame seeds. Drizzle with dipping sauce.