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Lamb rump with spicy slaw

Method

  • To make the dressing, whisk up the rice wine vinegar, ginger, chillies, sugar, salt, pepper and vegie oil until well combined. Taste for seasoning.
  • In another bowl, toss the wonga bok with the red onion, carrot, peanuts and coriander. Then add the dressing, toss well and set aside.
  • Spray the lamb with olive oil and cook to the desired degree on a preheated BBQ (or ridged grill). Then remove and rest for 10 mins, before slicing.
  • Serve the sliced lamb with a good mound of the slaw on the side.

Ingredients

  • ¼ cup rice wine vinegar
  • 2 heaped tspn grated fresh ginger
  • 2 small red chillies, seeded & finely sliced
  • ½ tbsp shaved palm (or soft brown) sugar
  • sea salt & freshly ground pepper
  • ¼ cup vegetable oil
  • ½ wonga bok, finely shredded
  • ½ red onion, finely sliced
  • 1 medium carrot, grated
  • 2 tbsp roasted unsalted peanuts (optional)
  • ½ cup chopped fresh coriander
  • olive oil spray
  • 4 lamb rumps (or 3 mini lamb roasts)
  • sea salt & freshly ground pepper

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    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm