Ingredients
1 piece boneless leg of lamb
1/4 c. vegetable oil
2 tsp. ground cumin
salt
Freshly ground black pepper
3 tbsp. white wine vinegar
1 tsp. honey or agave nectar
1/2 tsp. dry mustard
freshly ground white pepper
4 c. thinly sliced romaine lettuce
1 piece of jicama
1 large carrot
1 medium seedless cucumber
1/2 c. shredded basil
4 sprig basil
2 red jalapeños
4 sprig cilantro
Preparation
Step 1Light a grill. Rub the lamb with oil, sprinkle with 1 teaspoon of the cumin and season with salt and black pepper. Let stand at room temperature for 10 minutes.Step 2Meanwhile, in a bowl, combine the vinegar, honey, mustard, and the remaining 1 teaspoon of cumin. Whisk in the 1/4 cup of oil and season with salt and white pepper.Step 3Grill the lamb over moderate heat, turning a few times, until charred and medium-rare, about 12 minutes. Transfer the lamb to a carving board; let rest for 5 minutes.Step 4In a large bowl, toss the romaine with the jicama, carrot, cucumber, shredded basil, and jalapeños. Add the dressing and toss well. Transfer to plates. Thinly slice the lamb and arrange the slices on the salad. Garnish with the cilantro and basil sprigs and serve.
