Place lamb on a slow grill and cook for 25-30 minutes until just past medium rare, roughly 145 degrees on a meat thermometer. Let rest.

When you start the lamb, start the sauce. Puree basil, cilantro, garlic, lemongrass, hot chili, scallions, curry powder, sugar, and lime leaves in food processor.

Heat oil in a large saucepan over medium heat and sauté herb paste for 3-4 minutes. Add vegetables and rice wine and cook 6-8 minutes until rice wine is 2/3 evaporated. Add coconut milk and simmer until sauce is thick, seasoning with fish sauce and lime juice to taste.

Slice lamb, arrange on a platter, and serve with sauce.