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Vietnamese lamb rump
Serves
4
Prep Time
15
Cook Time
15
Ingredients
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
SWEET CHILLI DRESSING
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
Method
- 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.