1poundboneless leg of lamb1 piece - about 3 inches thick
1/4cupvegetable oilplus more for rubbing
2teaspoonsground cumin
Salt and freshly ground black pepper
3tablespoonswhite wine vinegar
1teaspoonhoney or agave nectar
1/2teaspoondry mustard
Freshly ground white pepper
4cupsthinly sliced romaine lettuce
6ouncesjicamapeeled and cut into matchsticks
1largecarrotcut into matchsticks
1mediumcucumberseeded, peeled and cut into matchsticks
1/2cupbasilshredded, plus 4 sprigs
2redjalapeñosor green, seeded and sliced
4cilantro sprigs
Instructions
Light 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.
Meanwhile, 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.
Grill 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.
In 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.