Recipe
Easy Vietnamese Lamb Rump Method
Serves: 4
Preparation time: 15 minutes
Cooking time: 15 minutes
Total time: 30 minutes
Ingredients
- 4 x 120g lamb rump steaks
- 4 120g lamb rump steaks
- 1 tsp garlic puree
- 1 tsp turmeric powder
- 1 tbsp caster sugar
- ⅓ cup of Chinese rice wine
- 1 medium brown onion, sliced
- 2 tbsp sunflower oil
- Sweet chilli dressing
- 1 tbsp caster sugar
- 2 tbsp water
- 2 tbsp fish sauce
- 2 limes, juiced
- 1 clove garlic, finely chopped
- 1 tsp red chilli, finely chopped
Instructions
- For marinade combine ginger, garlic, turmeric, sugar and rice wine to make a wet paste. Remove lamb meat from the bone and rub in marinade. Add sliced onions and set aside.
- Sweet chilli dressing: Whisk sugar and water together, add fish sauce and lime juice, stir to dissolve sugar completely. Add garlic and chilli.
- To serve, distribute the lamb and onion in lettuce cups, add coriander and mint and top with the chilli if you desire.