A mouth-watering dish designed to ignite inspiration and choice around cooking with lamb.


  • 600g lamb leg steak, fat trimmed

  • Marinade

  • 2 cloves garlic, finely chopped

  • 2 tsp finely grated ginger

  • 1 tbsp canola oil

  • 1 tsp sugar

  • 1 tsp ground cumin

  • 1 tbsp salt reduced soy sauce

  • Pickled carrot

  • 3 tsp sugar

  • 1 tsp fine salt

  • 1 tbsp rice wine vinegar

  • 1 carrot, cut into match sticks

  • Salad

  • 4 cups shredded Chinese cabbage

  • 1 small red capsicum, cut into strips

  • 100g bean sprouts

  • 1 medium zucchini, grated

  • 1 tbsp toasted sesame seeds

  • 3 tsp rice wine vinegar

  • 2 tsp salt reduced soy sauce

  • 1 tsp sesame oil


  • 1.

    Place the lamb into a mixing bowl with the marinade ingredients. Mix well to coat the lamb. Set aside for 15 minutes.

  • 2.

    Preheat a chargrill or barbecue to moderately hot and cook the lamb for 2-2.5 minutes on each side, or until cooked to your liking. Transfer to a plate, cover loosely with foil and rest for 10 minutes.

  • 3.

    Slice lamb as required and serve with the salad.

  • To pickle the carrots:

  • 1.

    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.

  • To make the salad:

  • 1.

    Place the pickled carrot into a bowl with the salad ingredients and stir to combine.

  • Tips:

  • 1.

    Try using trimmed lamb leg steaks instead of lamb rump.

  • 2.

    Sliced cucumber or red onion can also be pickled and added to the salad.

  • 3.

    For even carrot match sticks, try using a mandolin slicer.

  • 4.

    This dish is also great served in noodle boxes as appetisers when entertaining.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 433kj
  • Fat Total 28g
  • Saturated Fat 10g
  • Protein 31g
  • Carbohydrate 13g
  • Sugar 9g
  • Sodium 854mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

Powered by


A recipe from Dinner 3 Ways by

Like this recipe? Subscribe to our newsletter to get more recipes like this delivered striaght to your inbox.

By registering you agree to our Terms of Use, Privacy Policy and Privacy Notice

Metric Converter

Tell us what you think in the comments below


Sign Out

Click to Rate

Join the Conversation

Please note, LifeStyle cannot respond to all comments posted in our comments feed. If you have a comment or query you would like LifeStyle to respond to, please use our feedback form.

0 0 0 0 0
Average Rating
0 comments • 0 ratings