Ingredients
- 600 gram Lamb rump steak (trimmed)
Marinade
- 2 clove Garlic (finely chopped)
- 2 teaspoon Canola oil
- 1 teaspoon Sugar
- 1 teaspoon Chinese Five Spice
- 1 teaspoon Salt-reduced soy sauce
Pickled carrot
- 3 teaspoon Sugar
- 1 teaspoon Fine salt
- 1 tablespoon Rice wine vinegar
- 1 Carrot (shaved into ribbons)
Salad
- 4 cup Chinese cabbage (shredded)
- 1 small Red capsicum (cut into strips)
- ½ cup Snow peas (finely sliced)
- 1 cup Coriander leaves
- 1 tablespoon Sesame seeds (toasted)
- 3 teaspoon Rice wine vinegar
- 2 teaspoon Salt-reduced soy sauce
- 1 teaspoon Sesame oil
Instructions
To pickle the carrots
- Place the sugar, salt and vinegar into a wide-base bowl and stir until dissolved. Add the carrot, stir well and set aside to pickle for 30 minutes. Drain before serving.
- Mix together the marinade ingredients in a mixing bowl. Add the lamb and coat well. Set aside for 15 minutes.
- Preheat a chargrill or barbecue to moderately hot and cook the lamb for 2 ½ minutes on each side, or until cooked to your liking. Transfer to a plate, cover loosely with foil and rest for 10 minutes.
To make the salad
- Place the pickled carrot into a bowl with the salad ingredients and stir to combine.
- Slice lamb against the grain and serve with the salad.
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