From Northeastern Thailand, this dish is traditionally made with beef. According to local myth, the dish is so good that it would make a tiger cry. In Australia it makes perfect sense to cook this lamb version from Everyday Thai Cooking by Katie Chin, published on Serious Eats.
The original recipe suggested lamb chops but instead I butterflied 2 mini lamb rumps. For the marinade, whisk together 1 tablespoon of oil, 2 tablespoons of Thai fish sauce, 1 tablespoon of soy sauce, 1 tablespoon of palm or brown sugar, 3 minced cloves of garlic, and 1 teaspoon of freshly ground black pepper. Place the lamb in the marinade in an airtight container for at least 2 hours. For the sauce, combine 2 tablespoons of Thai fish sauce, 2 tablespoons of freshly squeezed lime or lemon juice, 1 teaspoon of sugar, 3 finely sliced hot red or green chilies and 1 tablespoon of finely chopped brown shallot. Whisk to combine and then set aside. To cook, heat your BBQ or grill to medium-high and brush with some oil. Grill the lamb on each side – timing will depend on your cut of meat and how you prefer it. When it’s to your liking, allow it to rest for a few minutes.To serve, slice the meat, drizzle with the sauce and garnish with plenty of chopped fresh coriander (cilantro) leaves. I served mine with coconut rice and a green papaya salad.
michelle picker cooks 