Mix all the lamb marinade ingredients together and rub over the lamb rumps. Leave to marinate for 20 mins.
Follow packet instructions to cook the vermicelli noodles. Once cooked, cool the noodles under cold running water.
Mix the dressing ingredients together, pour over the noodles and toss through. Add the picked mint, coriander, salted peanuts, and pepper. Peel the carrots into ribbons and slice the chilli and spring onion to garnish.
Place the lamb rumps on the BBQ and cook on a medium heat for 6 mins on each side. Allow the lamb to rest for 5 mins before slicing.
For alternative cuts, try lamb back strap, forequarter chops and cutlets.
Use ice water to refresh the chilli, spring onion and herbs. This gives the salad a fresh crunch and colour.