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Vietnamese Lamb Rump

Serves: 4

  • Preparation time: 15 minutes
  • Cooking time: 15 minutes



4 120g lamb rump steaks
1 tbsp ginger puree
1 tsp garlic puree
1 tsp turmeric powder
1 tbsp caster sugar
⅓ cup of Chinese rice wine
1 medium brown onion, sliced
2 tbsp sunflower oil
Sweet chilli dressing
1 tbsp caster sugar
2 tbsp water
2 tbsp fish sauce
2 limes, juiced
1 clove garlic, finely chopped
1 tsp red chilli, finely chopped



1. For marinade combine ginger, garlic, turmeric, sugar and rice wine to make a wet paste. Remove lamb meat from the bone and rub in marinade. Add sliced onions and set aside.

2. Sweet chilli dressing: Whisk sugar and water together, add fish sauce and lime juice, stir to dissolve sugar completely. Add garlic and chilli.

3. To serve, distribute the lamb and onion in lettuce cups, add coriander and mint and top with the chilli if you desire.