Recipe
Hawaiian-style lamb Poke bowl
Learn how to cook a delicious and easy to make lamb rump recipe.
- Serves 4
- Prep Time 10 mins
- Cooking Time 20mins
Ingredients
- Serves 4
Marinade
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- Combine soy, garlic, sesame oil and chilli flakes in a bowl large enough to hold the lamb, turn the lamb in the marinade. Marinate for 1 hour or refrigerate overnight if time allows.
- Wash rice and cook according to packet directions.
- Preheat a BBQ to hot and cook lamb, with BBQ lid down for 10 minutes on each side or until it measures about 55°C on a meat thermometer. Transfer to a clean plate, cover loosely with foil and rest for 10 minutes before slicing into 2cm dice.
- Place rice in a large bowl and add capsicum, tomato, avocado, spring onion and ½ cup chopped coriander. Squeeze over the juice of one lemon and 1-2 teaspoons soy sauce. Stir gently to combine and divide between serving bowls.
- Top rice bowls with lamb, sprinkle with extra spring onions, chilli flakes and serve with lemon wedges.
Tips
- You can also cook the lamb in a preheated oven at 180-200°C fan forced for 20-25 minutes.
- If you are preparing your salad ingredients ahead of time, toss the avocado in some lemon juice so it doesn't go brown.
- Try with lamb leg steaks or lamb eye of loin (backstrap)