https://www.lifestylefood.com.au/recipes/24269/eamon-sullivans-chinese-style-lambs-leg-steaks-with-pickled-carrot-salad

LifestyleFOOD.com.au

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

Ingredients

  • 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

Method

  • 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.

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Notes

A recipe from Dinner 3 Ways by beefandlamb.com.au

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