Recipe
Korean-style lamb mini roasts with pear salad
- Serves 4
- Prep Time 20 mins
- Cooking Time 30mins
Ingredients
- Serves 4
Green pear salad
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- 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.
Tips
- 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.