“Lamb has such a distinct flavour and Vietnamese flavours are so punchy,” says Sara Oteri of lamb-based Vietnamese dishes. “They're fresh and zingy, salty, sweet and sour all at once. Lamb is one of the few meats that can take that on all those flavours really well.”

Before beginning to make this recipe favourite, Oteri advises taking the lamb rump out of the fridge around 30 minutes before you want to cook it, as this will allow it to cook more evenly. Make sure to trim about 20 per cent of the fat off to ensure the meat is primed for cooking. Cook it on the stove top, and finish it in the oven if you need to.

“Never leave the lamb juices in the pan,” she warns. “They can be added to the sauce recipe in this dish, or even refrigerated and mixed with other ingredients to make a great sauce another time.”

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Sara says the trick to producing fluffy quinoa is not to take it off the heat too soon and aerate it like sushi rice.

“Quinoa cooks quickly, and it’s tempting to take it off the boil as soon as it looks done,” she says. “But I like to cook mine for at least 15 minutes. I don’t add salt or seasoning; I just boil the quinoa then drain the water off once it's cooked. Then, I’m all about aerating the quinoa, a bit like you do with sushi rice, I get it out onto a board and make sure it cools and dries off, which helps it become fluffy and not so claggy.”

This recipe requires 20 minutes preparation, 45 minutes cooking and serves 6.

Vietnamese Caramel Lamb With Fluffy Quinoa and Slaw

800g lamb rump steak (3cm thick)
1 green chilli, sliced into rounds (optional as garnish)

3/4 cup caster sugar
1tsp grated ginger
1 1/2tbsp fish sauce
1/4 cup juiced limes

Quinoa rice
250g basmati rice
250g mixed-colour quinoa

3 Lebanese cucumbers, ribboned
3 carrots, ribboned
1 cup bean sprouts
1/4 cup red cabbage, shredded
1/2 cup peanuts, roasted and chopped
1/2 cup fried shallots
Handful mint, roughly torn
Handful coriander, keep as long stems

1/4 cup fresh lime juice
2tsp Sriracha sauce or hot/sweet chilli sauce
2tbsp caster sugar
3tbsp fish sauce
3tbsp vegetable oil

6 Lebanese eggplants, cut lengthways (or vegetable of choice)
2tbsp peanut butter
1tbsp honey
1tsp light soy
1tsp sesame oil
Sesame seeds to garnish (optional)


For the slaw
Slice the cabbage, finely shred the carrots, cucumber and toss through the bean shoots in a bowl. Add long stems of coriander and roughly torn mint leaves. Set aside.

For the salad dressing
Combine all the salad dressing ingredients until dissolved.

For the quinoa rice
Cook the rice as per package instructions and boil the quinoa for 15 minutes, or until tender. Drain well and serve on its own or combine with the rice.

For the eggplant
Place cut side down in a lightly oiled frypan. Once coloured, transfer to a baking tray cut side up and cook in oven at 180°C until just tender.

Mix together the peanut butter, honey, light soy, sesame oil and brush on top of eggplant before returning to the oven for a final 2 minutes, or until the tops begin to bubble.

For the caramel
Place sugar and 1/2 cup water in a non-stick pan on medium heat until it turns a light-caramel colour before taking off the heat immediately.

Add 2tbsp of hot water (carefully as it will spit), 1tsp grated ginger and 1 1/2tbsp fish sauce. Once cooled, add 1/4 cup lime juice and a pinch of salt.

For the lamb
In a large non-stick frypan, pan-fry the rump on medium/high heat for 5–6 minutes each side or until nicely charred. Set aside and allow to rest for 5 minutes. Slice against the grain into 2cm thick pieces.

To serve
Dress your salad and top with peanuts, shallots and chilli. Place the eggplant on a plate with some lime wedges and arrange your sliced lamb rump before pouring the caramel down the middle.

Leave a little caramel on the side for friends to add their dish.

Always take the lamb rump out of the fridge around 30 minutes before you want to cook it. This will allow the rump to cook more evenly.

Never leave the lamb juices in the pan. They can be mixed with other ingredients to make a great sauce.

Make sure to trim about 20 per cent of lamb-rump fat off to ensure the meat is primed for cooking.

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.