This Korean-style lamb rump from celebrity chef, Hayden Quinn, is the perfect hearty but healthy dinner recipe. With a quinoa, kale, kimchi and egg stuffing it provides a hit of protein and gut-friendly goodness, hidden in a tender rump. And the best bit: it tastes just as good as tomorrow’s ‘leftovers lunch’.
But before getting your apron on, Hayden’s left us with some cooking tips to make the lamb to your liking:
If you’re a sook when it comes to spice, replace the kimchi with 1/3 cup of pickled vegetables of your choice
For something different, try using a lamb mini-roast or easy carve leg
4 lamb rumps (approx. 200g each)
100g white quinoa
1⁄3 cup kimchi, finely chopped
50g kale leaves, trimmed, shredded
1 egg, lightly beaten
1 tablespoon olive oil
400g kipfler potatoes, halved
1 red apple, sliced into thin wedges
1⁄4 Chinese cabbage, finely shredded
2 green onions, finely sliced diagonally
1 tablespoon currants
2 tablespoons mayonnaise
1 teaspoon lemon juice
1⁄3 cup roughly chopped coriander
Preheat the oven to 200°C (180°C fan-forced). To make the stuffing, cook the quinoa according to packet instructions. Drain and rinse. Place quinoa in a large bowl with kimchi, kale and egg. Season and stir to combine.
Lay the rumps out on a chopping board and cut horizontally most of the way through the thickest part on both sides of the rump, leaving a join at each end, and then flattening the lamb out to provide a larger surface area for the stuffing. If necessary, gently beat the meat with a mallet to provide an even thickness. Divide the stuffing down the middle of the rumps, roll and tie the lamb at 2cm intervals with cooking twine.
Heat the oil in a large non-stick frying pan over medium-high heat and sear the lamb on all sides for 4 to 5 minutes until evenly browned. Place the lamb rumps on a rack in a roasting dish. Roast for 15 to 20 mins or until cooked to your liking.
Remove the lamb from the roasting dish and rest covered for 10 mins.
Meanwhile, cook the potatoes until tender. Drain, rinse and cool. In a large bowl, combine the potatoes, apple, cabbage, green onions, currants, mayonnaise, lemon juice and coriander.
Serve the lamb sliced with the potato salad. Sprinkle with micro herbs, if desired.