Korean-style lamb mini roasts with green pear salad

SERVES: 4

Ingredients

2 lamb mini roasts (approx. 250g each)

4cm piece ginger, finely grated ¼ cup roughly chopped coriander, roughly chopped 2 tbs sesame seeds, toasted 2 tsp sesame oil

1 tbs salt reduced tamari or soy sauce

2 tbs mirin

1 small green pear, coarsely grated

Chargrilled pumpkin, to serve.

GREEN PEAR SALAD:

3 baby red radishes, thinly sliced 1 green pear, thinly sliced 1 red onion, thinly sliced 1 cup shredded wombok, shredded ½ cup mint

½ cup coriander leaves 75g (1⁄2 cup) roasted cashews, roughly chopped

2 limes, halved, plus extra wedges to serve

Extra sesame oil, to serve.

Method

Preheat oven to 200C (180C fan-forced). Place ginger, coriander root, sesame seeds, sesame oil, tamari, mirin and pear in a small food processor; process until chopped and combined to create the bulgogi marinade.

Coat the lamb mini roasts with the marinade; season to taste. Place on a wire rack over an oven tray; roast for 25 to 30 minutes for medium or until cooked to your liking. Alternatively, if time permits, coat lamb and marinate for 3–4 hours or overnight.

Meanwhile, place radishes, pear, onion, wombok, herbs and cashews in a large bowl, squeeze over lime juice and drizzle with extra sesame oil; season to taste and toss to combine. Remove lamb mini roasts from oven, cover loosely with foil and stand for 10 minutes before carving.

Divide salad among plates and top with sliced lamb. Serve with extra lime wedges and roasted sweet potato.