Korean-style Lamb Mini Roasts With Pear Salad
Ingredients
- 2 Lamb mini roasts about 250g each
- 4 centimetre Ginger piece finely grated
- ¼ cup Coriander roughly chopped
- 2 tablespoon Sesame seeds toasted
- 2 teaspoon Sesame oil
- 1 tablespoon Salt reduce tamari or soy sauce
- 1 tablespoon Mirin
- 1 small Green pear coarsely grated
- Chargrilled pumpkin to serve
- 3 Baby red radishes thinly sliced
- 1 Green pear thinly sliced
- 1 Red onion thinly sliced
- 1 cup Wombok shredded
- ½ cup Mint & coriander leaves
- 75 gram Roasted cashews ½ cup, roughly chopped
- 1-2 Lime halved, plus extra wedges, to serve
- Extra Sesame oil to serve
Method
Preheat oven to 200°C (180° fan-forced). Place ginger, coriander root, sesame seeds, sesame oil, tamari, mirin and pear in a small food processor; process until chopped and combined. Coat the lamb mini roasts with the Bulgogi marinade; season to taste. Place on a wire rack over an oven tray; roast for 25 to 30 minutes for medium or until cooked to your liking. Alternatively, if time permits, coat lamb and marinate for 3-4 hours or overnight.
Meanwhile, place radishes, pear, onion, wombok, herbs and cashews in a large bowl, squeeze over lime juice and drizzle with extra sesame oil; season to taste and toss to combine.
Remove lamb mini roasts from oven, cover loosely with foil and stand for 10 minutes before carving, to serve.
Divide salad among plates and top with sliced Lamb Bulgogi. Serve with extra lime wedges and roasted sweet potato.
Free Range Lamb
28 cuts, all of them cut to order in the shop. Pick what the recipe asks for.
