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.
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.