Recipe

Ingredients

• 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

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Method

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.