- Serves 6
Vietnamese caramel lamb with quinoa and
- Slice the cabbage, finely shred the carrots, cucumber and toss through the bean shoots in a bowl. Add long stems of coriander and roughly torn mint leaves. Set aside.
- Combine all the salad dressing ingredients until dissolved.
- Cook the rice as per package instructions and boil the quinoa for 15 minutes, or until tender. Drain well and serve on its own or combine with the rice.
- Place cut side down in a lightly oiled frypan. Once coloured, transfer to a baking tray cut side up and cook in oven at 180°C until just tender.
- Mix together the peanut butter, honey, light soy, sesame oil and brush on top of eggplant before returning to the oven for a final 2 minutes, or until the tops begin to
- Place sugar and 1/2 cup water in a non stick pan on medium heat until it turns a light caramel colour before taking off the heat immediately.
- Add 2 tbsp. of hot water (carefully as it will spit), 1 tsp. grated ginger and 1 1/2 tbsp. fish sauce. Once cooled, add 1/4 cup lime juice and a pinch of salt.
- In a large non-stick frypan, pan fry the rump on medium/high heat for 5-6 minutes each side or until nicely charred. Set aside and allow to rest for 5 minutes. Slice against the grain into 2cm thick pieces.
- Dress your salad and top with peanuts, shallots and chilli. Place the eggplant on a plate with some lime wedges and arrange your sliced lamb rump before pouring the caramel down the middle.
- Leave a little caramel on the side for friends to add their dish.
- Always take the lamb rump out of the fridge around 30 minutes before you want to cook it. This will allow the rump to cook more evenly.
- Never leave the lamb juices in the pan. They can be mixed with other ingredients to make a great sauce.
- Make sure to trim about 20% of lamb rump fat off to ensure the meat is primed for cooking