date:Apr 18, 2014
Ingredients
2 tablespoons fish sauce
1/4 cup (60ml) sweet chilli sauce
1/4 cup chopped mint
100ml sunflower oil
2.5kg leg lamb
1.5kg floury potatoes, peeled, cut into 3cm pieces
Asian-style mint sauce
2 tablespoons grated palm or brown sugar
2 tablespoons peanut oil
1/4 cup (60ml) rice vinegar
Zest and juice of 1 lime
1 tablespoon fish sauce
2 long red chillies, seeds removed, cut into thin strips
2 spring onions, sliced on an angle