Vietnamese Caramel Lamb Rump with Fluffy Quinoa Rice and Slaw

By Sara Oteri and We Love Our Lamb

Vietnamese Caramel Lamb Rump with Fluffy Quinoa Rice and Slaw

Vietnamese Caramel Lamb Rump with Fluffy Quinoa Rice and Slaw. Create the perfect spread that takes no time to prepare and each dish can be divided up amongst friends. When combined, these recipes can instantly transform your dining table into a little slice of Vietnam, buzzing with all the vibrancy eating together brings.

Serves: 6


800g rump steak (3cm thick)
1 green chilli, sliced into rounds (optional as garnish)



3/4 cup caster sugar
1 tsp. grated ginger
1 1/2 tbsp. fish sauce
1/4 cup juiced limes
Quinoa rice
250g basmati rice
250g mixed colours quinoa



3 Lebanese cucumbers, ribboned
3 carrots, ribboned
1 cup bean sprouts
1/4 cup red cabbage, shredded
1/2 cup peanuts, roasted and chopped
1/2 cup fried shallots
Handful mint, roughly torn
Handful coriander, keep as long stems



1/4 cup fresh lime juice
2 tsp. Sriracha sauce or hot/sweet chilli sauce
2 tbsp. caster sugar
3 tbsp. fish sauce
3 tbsp. vegetable oil



6 Lebanese eggplants, cut lengthways (or vegetable of choice)
2 tbsp. peanut butter
1 tbsp. honey
1 tsp. light soy
1 tsp.sesame oil
Sesame seeds to garnish (optional)


For the slaw
Slice the cabbage, finely shred the carrots, cucumber and toss through the bean shoots in a bowl. Add long stems of coriander and roughly torn mint leaves. Set aside.

For the salad dressing
Combine all the salad dressing ingredients until dissolved.

For the quinoa rice
Cook the rice as per package instructions and boil the quinoa for 15 minutes, or until tender. Drain well and serve on its own or combine
with the rice.

For the eggplant
Place cut side down in a lightly oiled frypan. Once coloured, transfer to a baking tray cut side up and cook in oven at 180°C until just
tender. Mix together the peanut butter, honey, light soy, sesame oil and brush on top of eggplant before returning to the oven for a final 2
minutes, or until the tops begin to bubble.

For the caramel
Place sugar and 1/2 cup water in a non stick pan on medium heat until it turns a light caramel colour before taking off the heat immediately. Add 2 tbsp of hot water (carefully as it will spit), 1 tsp. grated ginger and 1 1/2 tbsp. fish sauce. Once cooled, add 1/4 cup lime juice and a pinch of salt.

For the lamb
In a large non-stick frypan, pan fry the rump on medium/high heat for 5-6 minutes each side or until nicely charred. Set aside and allow to rest for 5 minutes. Slice against the grain into 2cm thick pieces.

To serve
Dress your salad and top with peanuts, shallots and chilli. Place the eggplant on a plate with some lime wedges and arrange your sliced lamb rump before pouring the caramel down the middle. Leave a little caramel on the side for friends to add their dish.


• Always take the lamb rump out of the fridge around 30 minutes before you want to cook it. This will allow the rump to cook more evenly.
• Never leave the lamb juices in the pan. They can be mixed with other ingredients to make a great sauce.
• Make sure to trim about 20% of lamb rump fat off to ensure the meat is primed for cooking


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