• Prep time 20Min
  • Cook time 30Min
  • Technique Broil
  • Meat Lamb
  • Cut Forequarter
  • Serves 4

A little modern twist to the traditional Korean marinade



  • lamb mini roasts (approx. 250g each)
  • 4 cm piece ginger, finely grated
  • ¼ cup roughly chopped coriander
  • 2 tbsp sesame seeds, toasted
  • 2 tsp sesame oil
  • 1 tbsp salt reduced tamari or soy sauce
  • 2 tbsp mirin
  • small green pear, coarsely grated
  • Chargrilled pumpkin, to serve
  • Green pear salad:
  • baby red radished, thinly sliced
  • green pear, thinly sliced
  • red onion, thinly sliced
  • 1 cup shredded wombok
  • ½ cup mint
  • ½ cup coriander leaves
  • 75 g (1/2 cup) roasted cashews, roughly chopped
  • limes, halved, plus extra wedges to serve
  • Extra sesame oil, to serve



1.Preheat oven to 200oC. Place ginger, coriander root, sesame seeds, sesame oil, soy sauce, mirin and pear in a small food processor; process until chopped and combined. Coat the lamb mini roasts with the Bulgogi 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.

2. 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.

3. Remove lamb mini roasts from oven, cover loosely with foil and stand for 10 minutes before carving, to serve.

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

Click here for LAMB 101: How to remove game smell of Lamb