Vietnamese lamb rump

Vietnamese lamb rump



Prep Time


Cook Time



4 X 120g Lamb rump steaks

1 tbsp Ginger puree

1 tsp Garlic puree

1 teaspoon Turmeric powder

1 tbsp Caster sugar

1 Medium brown onion, sliced

1 tbsp Sunflower oil


1 tablespoon Caster sugar

2 tablespoons Water

2 tablespoons Fish sauce

2 Limes, juiced

1 Clove garlic, finely chopped

1 teaspoon Red chilli, finely chopped

2 hour marinating


  • For marinade combine ginger, garlic, turmeric, sugar to make a wet paste. Remove lamb meat from the bone and rub in marinade. Add sliced onions and set aside.
  • Sweet chilli dressing: Whisk sugar and water together, add fish sauce and lime juice, stir to dissolve sugar completely. Add garlic and chilli.
  • Heat the oil in a large frying pan on a medium heat. Drain the lamb from the marinade and add to the frying pan. Cook for 8 minutes, turning occasionally on all sides. Remove from the frying pan, add onion and cook for one minute or until just softened.
  • To serve, slice lamb and distributed along with onion in lettuce cups, add coriander and mint and top with the chilli if you desire.
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