• 2 lamb rump roasts (approximately 400g each), fat trimmed
  • 1 tbsp olive oil
  • 3 tsp wasabi paste
  • 2 tbsp chives, finely chopped
  • 2 tbsp mint leaves, finely chopped
  • 1/3 cup natural yoghurt
  • 1 Lebanese cucumber, peeled into ribbons
  • 2 small carrots, peeled into ribbons
  • 1 small pear, thinly sliced
  • 2 cups baby Asian leaves
  • 6 brioche buns
  • Pickled ginger and lime wedges to serve


Step 1

Preheat oven to 200°C (180° fan-forced). In a small bowl place oil, 2 teaspoons wasabi, chives and mint. Season and stir to combine. Brush tops of lamb rumps with wasabi mixture.

Step 2

Place lamb on a rack in a roasting tin. Cook in the oven for 20 to 25 minutes or until cooked to your liking. Set aside covered with foil to rest for 5 minutes. Thinly slice.

Step 3

Meanwhile in a small bowl combine remaining wasabi and yoghurt. Season, adding a little water to thin if necessary.

Step 4

To serve, place cucumber, carrot, pear, Asian leaves, and lamb into buns. Drizzle with yoghurt, top with ginger and serve with lime wedges, if desired.