Vietnamese Lamb Rump


  • 4 x 120g Dorper lamb rump steaks

  • 1 tablespoon ginger puree

  • 2 cloves garlic, finely chopped

  • 1 teaspoon turmeric powder

  • 2 tablespoons caster sugar

  • 2 tablespoons water

  • 1/3 cup Chinese rice wine or dry sherry

  • 2 tablespoons fish sauce

  • 2 limes, juiced

  • 1⁄4 long red chilli, finely chopped

  • 2 tablespoons sunflower oil

  • 1 medium brown onion, finely sliced

  • 1 butter lettuce

  • 1 cup coriander leaves

  • 1 cup mint leaves


Marinade: combine ginger, one clove of chopped garlic, turmeric, one tablespoon of sugar and rice wine. Trim any excess fat off the lamb and rub in marinade.

Sweet chilli dressing: whisk together the remaining sugar and two tablespoons of water, add the fish sauce and lime juice and stir to dissolve sugar completely. Add the remaining 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 1 minute or until just softened.

To serve, slice lamb and distribute along with onion in lettuce cups and pour on dressing. Add coriander and mint and top with chilli if desired.

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