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1
Combine cilantro, cilantro root, lemon grass, garlic, lime peel and juice, chili pepper, sugar and fish sauce in large bowl. Add lamb; turn to coat in marinade. Cover; refrigerate for 3 hours or overnight.
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2
Preheat the oven to 350u00b0F. Strain lamb through fine sieve over medium bowl. Reserve marinade solids in strainer and marinade in separate bowl for Thai salad. Cut each lamb roast in half horizontally.
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3
Trim banana leaves into four 12-inch squares. Using tongs, dip one square of banana leaf at a time into large saucepan of boiling water; remove immediately. Rinse under cold water; pat dry with paper towels. Banana leaf squares should be soft and pliable.
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4
Using fingers, press marinade solids all over lamb halves. Place each half in the center of a banana leaf square (or square of foil). Fold leaf or foil over lamb to enclose; secure each parcel with kitchen string.
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5
Place lamb parcels, in single layer, in large, shallow baking dish. Spray with no stick cooking spray. Bake for 30 mins, or until lamb is cooked to desired doneness.
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6
Meanwhile, for the Thai salad, place reserved marinade in small saucepan; bring to a boil. Reduce heat to low; simmer, uncovered, for 2 mins. Cool for 10 mins. Combine all salad ingredients in large bowl. Pour cooled marinade over salad; toss gently. Serve with lamb.
