Ingredients

• 15 red shallots
• peeled and chopped
• 5 garlic cloves
• chopped
• 2cm/¾in piece fresh ginger
• peeled and chopped
• 2cm/¾in piece fresh galangal
• peeled and chopped
• 1 bird's-eye chilli
• chopped
• ½ large green chilli
• chopped
• 25g/1oz palm sugar
• 3 tbsp peanut or groundnut oil
• 2 tsp fish sauce
• 2 x 150g/5¼oz lamb loins
• 2 tsp vegetable oil
• 2 tsp peanut oil
• 1 tbsp reserved spice paste (from above)
• 250ml/8fl oz lime juice
• 3 tbsp fish sauce
• 75g/3oz palm sugar
• chopped
• 125g/4¼oz rice vermicelli
• 2 large red chillies
• sliced into rings
• 8 red shallots or 2 red onions
• peeled and finely sliced
• 5 fresh lime leaves
• finely shredded
• 1 large bunch coriander leaves
• 1 large bunch holy basil leaves
• 200ml/7fl oz peanut oil
• 3 large garlic cloves
• peeled and finely sliced

Directions

• For the spice paste
• place the shallots
• garlic
• ginger
• galangal and chillies into a blender. Add the palm sugar
• peanut oil (or groundnut oil) and fish sauce and blend to a fine paste.
• Put one tablespoon of the paste aside for the dressing.
• For the lamb
• rub the remainder of the spice paste over the lamb loins
• place into a dish and cover with cling film.
• Set the lamb aside for a few hours or overnight to marinate - you should place the meat in the fridge if you plan to leave it overnight
• bringing it back out about half an hour before serving (to return it to room temperature).
• For the dressing
• heat a frying pan over a medium heat and add the peanut oil.
• Add the set-aside tablespoon of paste to the pan and fry until it begins to colour and dry out (about ten minutes).
• Place the cooked paste in a bowl and add the lime juice
• fish sauce and chopped palm sugar. Stir to combine and set aside.
• Preheat the oven to 200C/390F/Gas 6.
• For the salad
• place the rice vermicelli in a large bowl and cover with boiling water. Leave until soft (about 30 minutes).
• Meanwhile
• heat the vegetable oil in a frying pan over a high heat.
• Add the lamb loins and sear for two minutes on each side.
• Place the seared lamb onto a baking sheet and roast in the oven for about 3-4 minutes. Remove from the oven and set aside in a warm place to rest.
• For the fried garlic
• heat the peanut oil in a deep pan over a medium heat (CAUTION: hot oil can be dangerous - do not leave unattended.)
• When the oil is hot
• add the garlic and fry for five minutes or until golden-brown (take care not to overcook as they will taste bitter). Remove with a slotted spoon and drain the garlic on kitchen paper. Set aside.
• To finish the salad
• place the chillies
• shallots and lime leaves into a bowl.
• Slice the lamb loins into thin slices and add to the other salad ingredients.
• Sprinkle over a little of the dressing and mix to combine.
• Drain the vermicelli and add it to the salad
• along with the coriander and basil leaves. Mix again
• adding more dressing if necessary.
• To serve
• divide the salad between four plates and garnish with the fried garlic.