Korean Lamb with Kimchi and Asian Slaw. This succulent Korean Lamb is balanced by the delicate crunch of the delicious slaw.
1 pack Silver Fern Farms Lamb Loin Fillets
3 cloves garlic, crushed
1 tbsp finely grated ginger
2 tbsp red or green sriracha sauce
2 tbsp plum sauce
3 cups shredded wombok
1 carrot, coarsely grated or julienned
2 shallots, finely sliced
12 snow peas, trimmed, thinly sliced lengthways
2 tbsp rice wine vinegar
2 tbsp vegetable oil, plus extra, for cooking lamb
Toasted sesame seeds, and crunchy noodles, to garnish
Ready-made kimchi, to serve
In a medium bowl, combine garlic, ginger, sriracha sauce and plum sauce. Place lamb loin fillets in mixture. Coat generously. Cover bowl with plastic wrap, place in fridge, and leave to infuse for 4 hours.
To make Asian slaw, in a large bowl, combine wombok, carrot, shallots, and snow peas. In small bowl, whisk together rice wine vinegar and vegetable oil. Season with salt and pepper. Drizzle over Asian slaw when ready to serve.
Heat extra vegetable oil in a large frying pan over a medium heat. Cook lamb for 3-4 minutes, each side, for medium-rare. Transfer to a plate, cover, and set aside to rest for 5 minutes before slicing.
Top Asian slaw with lamb. Sprinkle with sesame seeds and crunchy noodles. Serve with ready-made kimchi and any remaining Asian slaw dressing.