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–+ servings

Lamb rump steaks with Chinese-style salad

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Prep Time 30 minutes
Cook Time 15 minutes
Servings: 4
Course: Main Dish
Cuisine: Asian
Ingredients Method

Ingredients
  

  • 600 g lamb rump steak trimmed
Marinade
  • 2 cloves garlic finely chopped
  • 2 tsp canola oil
  • 1 tsp sugar
  • 1 tsp Chinese five spice
  • 1 tsp salt reduced soy sauce
Pickled carrot
  • 3 tsp sugar
  • 1 tsp fine salt
  • 1 tbsp rice wine vinegar
  • 1 carrot shaved into ribbons
Salad
  • 4 cups shredded Chinese cabbage
  • 1 small red capsicum cut into strips
  • 1/2 cup snow peas finely sliced
  • 1 cup coriander leaves
  • 1 tbsp toasted sesame seeds
  • 3 tsp rice wine vinegar
  • 2 tsp salt reduced soy sauce
  • 1 tsp sesame oil

Method
 

  1. o 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.
  2. Mix together the marinade ingredients in a mixing bowl. Add the lamb and coat well. Set aside for 15 minutes.
  3. 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.
  4. To make the salad: Place the pickled carrot into a bowl with the salad ingredients and stir to combine.
  5. Slice lamb against the grain and serve with the salad.
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