Bulgogi, which translates to ‘fire meat’, is a Korean dish that usually consists of grilled marinated beef. In this recipe we add our own little, modern twist to the traditional Korean marinade and turn it into a paste and use lamb mini roasts instead of beef - a nice cultural change to a Sunday roast.
Preheat a traditional oven or a barbeque with a hood to 200°C (180° fan-forced).
To prepare the Bulgogi marinade, place ginger, coriander root, sesame seeds, sesame oil, tamari, mirin and pear in a small food processor; process until chopped and combined. Coat the lamb mini roasts with the Bulgogi marinade and season to taste. Place on a wire rack over an oven tray; roast for 25 to 30 minutes for medium or until cooked to your liking. Alternatively, if time permits, coat lamb and marinate for 3-4 hours or overnight.
Meanwhile, to make salad place radishes, pear, onion, wombok, herbs and cashews in a large bowl, squeeze over lime juice and drizzle with extra sesame oil; season to taste and toss to combine.
Remove lamb mini roasts from oven or barbecue, cover loosely with foil and stand for 10 minutes before carving, to serve.
Divide salad among plates and top with sliced lamb Bulgogi. Serve with extra lime wedges and roasted sweet potato.
This recipe was provided by BeefandLamb.com.au.
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