Jicama, Kirby And Carrot Salad With Charred Lamb

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1/4 cup distilled white vinegar

2 teaspoons sugar

2 garlic cloves, minced

2 red or green Thai chiles, minced

1 tablespoon Asian fish sauce

1 tablespoon vegetable oil, plus more for rubbing

Salt and freshly ground pepper

2 pounds well-trimmed boneless leg of lamb, cut into 3 equal pieces

3 medium carrots, finely julienned

2 Kirby cucumbers (1/4 pound each), very thinly sliced on a mandoline

10 ounces peeled jicama, cut into 1/3-inch dice (2 cups)

1 cup mung bean sprouts

1/4 cup small mint leaves

1/4 cup chopped cilantro

2 stalks of fresh lemongrass, tender inner bulbs only, thinly sliced crosswise (2 tablespoons)

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