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Miso Lamb, Asian Potato Salad & Cucumber Pickle

Great, easy to prepare meal.


  • 200g Backstraps
  • 1 tbsp olive oil
  • 2 tbsp white miso paste
  • 2 tbsp rice wine vinegar
  • 1 tbsp honey
  • 1 tbsp light soy sauce
  • 2 tsp sesame oil
  • 400G Kipfler potatoes, scrubbed
  • 100g snowpeas, trimmed and thinly sliced
  • 1 red chilli, deseeded and finely chopped
  • 1/4 cup fresh coriander leaves, roughly chopped
  • 1 green onion, thinly sliced
  • 1 tsp caster sugar
  • 1/4 cup kewpie mayonnaise
  • 1 green chilli, thinly sliced
  • 1/4 cup fresh mint leaves, roughly chopped
  • 1 tsp sesame seeds, toasted

Serves: 4

Cooks in: 25 mins Prep time 15 mins

Difficulty: Easy


  1. Place lamb in a large snap lock bag. In a small bowl, whisk together miso, half the rice wine vinegar, honey, soy and half the sesame oil.  Pour over lamb, seal and let marinate for about 1 hour.
  2. Meanwhile, place potatoes in a large saucepan of cold water and bring to the boil.  Boil potatoes for 10-12 minutes or until tender.  Drain, cool and thickly slice.
  3. Place the cucumber, chilli, onion and coriander in a medium bowl.  Combine remaining rice wine vinegar with sugar and drizzle over vegetables.  Toss to coat and set aside.
  4. Heat a char-grill pan or BBQ over medium heat and cook drained lamb for 4 to 5 minutes on each side, brushing regularly with the marinade, or until medium-rare.  Set aside for 5 minutes.  Thickly slice.
  5. Place cooled potatoes in a large bowl, add remaining sesame oil, mayonnaise, green onions and mint.  Season and toss to coat.
  6. Sprinkle lamb with sesame seeds and serve with potato salad and cucumber pickle.


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