Serves: 4
Preparation time: 15 minutes
Cooking time: 15 minutes
Ingredients
4 120g lamb rump steaks
1 tbsp ginger puree
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
Method
- 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.
