Method
Put the first 3 ingredients and half the chile in a saucepan and whisk until the sugar is dissolved. Bring the mixture to a boil, then remove from the heat, cool, and set aside.
Put the smashed lemongrass in a small saucepan with 1/4 cup cold water. Bring to a boil, then remove from the heat, cool, and set aside.
Heat 2 tablespoons of the oil in a large skillet over high heat. Season the lamb with salt and pepper and put in the skillet. Sear each side for 5 minutes. Remove the lamb from the skillet, then deglaze the pan with the jus, stock, or water.
Meanwhile, in a large bowl toss the cucumber, carrot, jicama, bean sprouts, cilantro, mint, and reserved minced lemongrass with the nam pla, reserved vinegar infusion, and lemongrass water. Add the remaining 1 tablespoon oil and the remaining chile and toss again.
Cut the lamb into 1/4 inch slices. Put the salad on a serving plate, top with the lamb slices, and drizzle with the deglazed jus. Garnish with cilantro leaves and serve immediately.
Makes 4 servings.
Reprinted with permission from © Jean-Georges Vongerichten, Asian Flavors of Jean-George, by Jean-Georges Vongerichten, published by Broadway Books. click for book review
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