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)
Green pear salad
- 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)
Instructions
- 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.
Notes
- Bulgogi, which translates to ‘fire meat’ … is a Korean dish that usually consists of grilled marinated beef. In this recipe we add our own little modern twist to the traditional Korean marinade and turn it into a paste and use lamb mini roasts instead of beef; a nice cultural change to a Sunday roast.
- The pear in the Bulgogi marinade will tenderise your lamb the longer you leave it marinade for.
- If time permits, marinade you lamb for 3-4 hours or overnight.
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