An Asian-style spin on the classic meat and potatoes dinner.


  • 4 200g lean lamb backstraps* (See Notes)

  • 1 tbsp olive oil

  • 2 tbsp white miso paste

  • 2 tbsp rice wine vinegar

  • 1 tbsp honey

  • 1 tbsp light soy sauce

  • 2 tsp sesame oil

  • 400g Kipfler potatoes, scrubbed

  • 2 Lebanese cucumber, thinly sliced

  • 100g snow peas, trimmed, thinly sliced

  • 1 long red chilli, deseeded, finely chopped

  • 1 green onion, thinly sliced

  • ¼ cup coriander leaves, roughly chopped

  • 1 tsp caster sugar

  • ¼ cup whole egg mayonnaise

  • 2 green onions, thinly sliced

  • ¼ cup mint leaves, roughly chopped

  • 1 tsp sesame seeds, toasted


  • 1.

    In a small bowl, whisk together miso, half the rice wine vinegar, honey, soy sauce and half the sesame oil. Place lamb in a large snap lock bag, and pour miso mixture over lamb and marinate for 1 hour.

  • 2.

    Meanwhile, place potatoes in a large saucepan of cold water and bring to the boil. Boil potatoes for 10-12 minutes or until tender. Drain, cool and thickly slice potatoes.

  • 3.

    Place the cucumber, chilli, green onions and coriander in a medium bowl. Combine remaining rice wine vinegar with sugar and drizzle over vegetables. Toss to coat and set aside.

  • 4.

    Heat a char-grill pan or barbecue over medium-heat and cook drained lamb for 4 to 5 minutes each side, brushing regularly with marinade, or until medium rare. Set aside to rest for 5 minutes. Thickly slice.

  • 5.

    Place cooled potatoes in a large bowl, add remaining sesame oil, mayonnaise, green onions and mint. Season and toss to coat.

  • 6.

    Sprinkle lamb with sesame seeds and serve with potato salad and cucumber pickle.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 917kj
  • Fat Total 76g
  • Saturated Fat 19g
  • Protein 22g
  • Carbohydrate 36g
  • Sugar 11g
  • Sodium 853mg

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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*If you can’t find backstrap try lamb tenderloin or rump steak. 

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