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Ingredients

• 1 1-pound  piece of boneless leg of lamb, about 3 inches thick
• 1/4 cup  vegetable oil, plus more for rubbing
• 2 teaspoons  ground cumin
•   Salt and freshly ground black pepper
• 3 tablespoons  white wine vinegar
• 1 teaspoon  honey or agave nectar
• 1/2 teaspoon  dry mustard
•   Freshly ground white pepper
• 4 cups  thinly sliced romaine lettuce
• 1 6-ounce  piece of jicama, peeled and cut into matchsticks
• 1   large carrot, cut into matchsticks
• 1   medium seedless cucumber, peeled and cut into matchsticks
• 1/2 cup  shredded basil, plus 4 sprigs
• 2   red jalapenos, seeded and sliced
• 4   cilantro sprigs

Description

For A Pretty Blend Of Colors As Well As Flavors, Sang Yoon Lays Slices Of Cumin-spiced Lamb On A Bed Of Jicama, Carrot And Lettuce. "Lamb Seasoned With Cumin Is Very Indian, As Well As Sichuan And Yunnan. But No One In Asia Would Serve Lamb On A Sala

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