Sesame & Nori Crumbed Lamb with Spring Onion & Ginger Sauce


Sesame & Nori Crumbed Lamb with Spring Onion & Ginger Sauce
Add Asian flavours to your next meal and try this mouthwatering Sesame & Nori Crumbed Lamb with Spring Onion & Ginger Sauce recipe.

Sesame & Nori Crumbed Lamb with Spring Onion & Ginger Sauce

Serves 4

1 pack Silver Fern Farms Lamb Rumps

4 sheets nori, chopped

2 tbsp toasted sesame seeds

1 cup panko breadcrumbs

2 tsp white miso

1⁄4 cup plain flour

2 eggs, lightly beaten

Vegetable oil, to fry

2 cups cooked sushi rice, to serve

4 radishes, thinly sliced, to serve

1⁄4 cup thinly sliced daikon rounds, to serve

2 spring onions, shredded, to serveTogarashi, to serve


Spring Onion & Ginger Sauce 

4 spring onions, chopped

1 tbsp sesame oil

1 tbsp vegetable oil

1 tsp grated ginger

2 tsp caster sugar

2 tsp rice wine vinegar

1 tbsp mirin



    1. Place the nori sheets and half the toasted sesame seeds into a food processor and process until finely chopped. Place in a large bowl with the panko breadcrumbs and remaining sesame seeds, mix to combine.
    2. Cut each lamb rump into 4 pieces, and place each piece between 2 sheets of baking paper. Then, using a meat mallet or rolling pin, gently pound each piece until the lamb is about 1cm thick. Place the white miso in a small bowl and mix with 1 tablespoon of water. Brush the lamb with the miso mixture.
    3. Dust the lamb in the plain flour and shake off any excess. Place the egg in a bowl. Carefully dip the lamb into the egg, then into the crumb mixture.
    4. Pour 1cm of oil into a large, non-stick frying pan. Place over medium-high heat. Working in two batches, cook the lamb for 3 minutes on each side, or until golden brown and cooked through. Transfer to a plate lined with paper towel. Set aside for 5 minutes to rest.
    5. To make the spring onion & ginger sauce, place the chopped spring onions, sesame oil, vegetable oil, grated ginger, caster sugar, rice wine vinegar and mirin in a small food processor and process until smooth.
    6. Divide the sushi rice between plates. Top with lamb, radish slices, daikon rounds, shredded spring onion and togarashi. Serve with spring onion & ginger sauce.


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