Since Sara Oteri nearly brought Matt Preston to tears when she left MasterChef’s top five in 2015, the cook, writer and presenter’s star has risen thanks to her kitchen work at The Kettle Black in South Melbourne; being a chef ambassador for Wesley’s Food for Families appeal; and presenting food-based programs for Ikea, Queen Victoria Market and Momentum Travel.

But lately, Oteri has been all about lamb.

“Lamb's such a versatile meat and one of those few proteins enjoyed by people all around the world in completely different ways,” she says. “Like all of my ingredients, when I work with lamb I want to create dishes that are quick, easy, versatile and interesting.”

One of Oteri’s favourites is this clever Korean-lamb-BBQ recipe. Accompanied by glass noodles and kimchi, you can further assist this dish by mixing chilli paste and sesame oil together to create a dipping sauce on the side. Once ready, grab a bit of everything and place on an iceberg leaf and eat. 
This recipe requires 10 minutes preparation time, 10 minutes cooking time and serves 6.

*Spicy Korean Lamb BBQ, without the BBQ

*

*Ingredients:

*

Lamb mince

800g lamb mince

2 garlic cloves, grated

1 inch ginger, grated

2 1/2tbsp Gochujang (korean chilli paste or similar chilli paste)
2 1/2tbsp light soy

1tbsp brown sugar

2tbsp rice-wine vinegar (or white vinegar)
2tbsp vegetable oil



*Kimchi
*
Bunch of enoki mushrooms, remove woody bottom.
250g bean sprouts, blanched in hot water and drained
1tbsp chilli paste

1tbsp sesame oil



Accompaniment
200g glass noodles
1 x iceberg lettuce, whole leaves washed
250g daikon, sliced into thin rounds
3 x Lebanese cucumbers, julienne

Method:


Combine the mince along with other ingredients and mix well. In a hot wok or non-stick frypan, place a touch of vegetable oil and fry half the lamb mince. Once golden, remove and fry the second batch.

In the meantime, pour boiling water over noodles and steep for 5 minutes or until just cooked through. Drain and refresh under cold water to stop the cooking process. Drain again, and set aside.

 On a large board, or many small plates (Korean style) arrange all accompaniments to go with lamb. Serve.

This article is produced by Broadsheet in partnership with We Love Our Lamb. For more tasty lamb recipes visit the We Love Our Lamb website.