Gochujang lamb loin with kimchi slaw

Sensational Korean flavours made fast

4 - 6

Serves

30 mins

Prep Time

15 mins

Cook Time

Recipe author

Bunny Eats Design

This Korean flavour package delivers deliciousness super fast. Gochujang adds a bold depth and heat that is balanced by the zesty coleslaw. It's a favourite that the whole family will love.

Recipe courtesy of Greenlea Butcher Shop.

This Korean flavour package delivers deliciousness super fast. Gochujang adds a bold depth and heat that is balanced by the zesty coleslaw. It's a favourite that the whole family will love.

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High Protein

High Iron

Dairy Free

National Lamb Day,

Dinner,

Easy,

Lamb

Ingredients

Lamb loin

800g Quality Mark Quality Mark Lamb Loin Fillets

2 Tbsp olive oil

Marinade

3 Tbsp light soy sauce

2 Tbsp honey

2 Tbsp gochujang

3 garlic cloves

minced

1 tsp sesame oil

½ tsp black pepper

Kimchi Slaw Ingredients

¼ cup mayonnaise

3 Tbsp lemon juice

1 Tbsp honey

1 tsp fish sauce

1 tsp sesame oil

½ cup kimchi

finely chopped

2 cups green cabbage

shredded

2 cups carrots

grated

½ cup spring onion

thinly sliced

½ cup red onion

thinkly sliced

salt and pepper

2 Tbsp sesame seeds

Method

For Gochujang Lamb

Kimchi Slaw

Place the marinade ingredients in a glass container. Whisk until a smooth paste.

Pat the lamb loins dry with paper towels and place into the container with marinade. Mix to coat the lamb. Cover with lid and marinate for 2 hours or overnight. Remove lamb from fridge 30 minutes before cooking.

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Place a frying pan on medium heat. Add 2 Tbsp oil. Using tongs, pick up the lamb loins out of the marinade, allow excess marinade to drip away. Place on heat and sear for 3 minutes on one side, turn over and sear for a further 2-3 minutes on the other side, adjusting the heat so the marinade does not burn and the lamb develops a good sear.

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Transfer to a chopping board and rest 5 minutes before slicing.

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Pour the remaining marinade into a small saucepan and boil for about 3 minutes until thickened and sauce has reduced by half. Transfer to a small bowl and serve on the side as a dipping sauce.

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