1.Combine ingredients for chilli lime dressing in screw-top jar; shake well.
2.Combine lamb, lemon grass, sauce, sugar and oil in medium bowl.
3.Place noodles in medium heatproof bowl; cover with boiling water. Stand until just tender; drain. Rinse under cold water; drain.
4.Place noodles in large bowl with cucumber, pineapple, sprouts, herbs, carrot and 2 tablespoons of the dressing; toss gently to combine.
5.Cook lamb in heated oiled grill pan until cooked as desired. Cover; stand 5 minutes, slice thinly.
6.Top lettuce with salad; serve with lamb, drizzled with remaining dressing.
Great for the health-conscious as well as the gourmet, rice vermicelli (also known as bee hoon), is so versatile that it is used throughout South-East Asia in an abundance of dishes, presented hot or cold, dry or sauced, wrapped in rice paper or stirred into soups, tossed in a salad or a stir-fry. Made from rice flour, they’re a suitable “noodle” for coeliacs; if you can’t find vermicelli, you can use thin flat rice noodles instead.