Honey and pepper lamb

Honey and pepper lamb

By
From
East
Serves
4-6
Photographer
Leanne Kitchen

We’re Kiwis so we love lamb. It’s in our DNA! Although lamb is one of the less popular meats consumed in Vietnam, it still lends itself to the beautiful flavourings of garlic, lemongrass, fish sauce, sesame and honey, which add an intriguing sweetness to the meat. We like serving this in thin slices as a Vietnamese sandwich, or banh mi, filling, but you could also simply have it with rice and salad.

Ingredients

Quantity Ingredient
1.2kg boneless lamb leg steaks, cut into 2.5 cm-thick slices
1 tablespoon vegetable oil

Lamb marinade

Quantity Ingredient
6 red asian shallots, chopped
6 garlic cloves, chopped
2 lemongrass stems, thinly sliced, white part only
50g sesame seeds
80g caster sugar
2 teaspoons salt
3 teaspoons freshly ground black pepper
2 1/2 tablespoons honey
80ml fish sauce
1 tablespoon sesame oil

To serve

Quantity Ingredient
large handful mint leaves
1 iceberg lettuce, thinly sliced
1 telegraph cucumber, peeled and thinly sliced
Fried shallots
Pickled carrot
roasted unsalted peanuts
Nuoc cham
vietnamese baguettes, split open lengthways
mayonnaise, for spreading

Method

  1. For the lamb marinade, combine the shallots, garlic and lemongrass in a food processor and process until a coarse paste forms. Alternatively, use a mortar and pestle. Transfer to a large bowl and stir in the remaining ingredients until well combined. Add the lamb steaks and rub the paste evenly over. Cover the bowl tightly with plastic wrap and refrigerate for 3 hours or overnight.
  2. Remove the lamb from the refrigerator and drain well, discarding the marinade, and bring to room temperature.
  3. Preheat a barbecue hotplate or a chargrill pan to medium–high. Brush the lamb with the oil and cook each side for 5–6 minutes, or until cooked through but still a little pink in the middle. Rest for 5 minutes then slice thinly. Serve with all the accompaniments stuffed into split baguettes, spread generously with mayonnaise.
Tags:
east
Leanne
Kitchen
Antony
Suvalko
asian
south
east
southeast
south-east
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