It’s no secret I love food, and seek out great dishes to feast upon. But what most people don’t realise is I actually love cooking at home as much as dining out. I love trying new recipes, tweaking old favourites and marvelling over new discoveries.
And when I’m eating at restaurants or at home, I do my best to support the local producers such as Amelia Park. Their lamb is under the Buy West Eat Best family, and with good reason – it’s not just that it hails from our great state, it tastes wonderful too. Buying local means we’re showing respect and support for people in our own backyard, and keeping our food and agriculture industry alive and booming.
If you’re not familiar with Amelia Park, your tummy probably is! It’s the best lamb in WA thanks to the company’s pain-staked approach purchasing from the state’s top breeders and putting the meat through strict selection criteria. So that means when you eat your true blue Aussie red meat (hopefully pink in the middle like I like it too), you’re getting a real taste of home grown produce.
Now I know what you’re thinking – does lamb and Korean really go together? It’s not an obvious combination, but tell me is there anyone that doesn’t love gochujang (Korea’s famed red pepper paste)? In my eyes it is the ideal flavour base to build a great recipe from, so I’ve put together a simple bowl of Korean goodness for you to try at home too – it’s easy to make and packs a punch with flavour.
- 100g gochujang
- 4 tablespoons cooking sake
- 4 tablespoons light soy sauce
- 3 tablespoons mirin
- 2 tablespoons sesame oil
- 6 Amelia Park lamb rump steaks (available from Woolworths, IGA and selected butchers)
- 3 teaspoons of toasted sesame seeds
- 1 cup cooked rice
- 1 tablespoon melted butter
- White pepper
- Peanut oil
- Edamame (or greens cooked to your preference)
- Mix together the gochujang (available at most Asian grocery stores), with the sake, mirin plus 3 tablespoons of the soy sauce and 1 tablespoon of sesame oil, then add a generous pinch of white pepper
- Add the Amelia Park lamb steaks in to the mixing bowl, then refrigerate for 12 hours so the marinade sinks in
- Cook your rice
- Mix together the remaining soy, sesame oil and melted butter, then pour over the rice with 3 teaspoons of sesame seeds
- Heat the frying pan and add a little peanut oil
- Cook each lamb steak for 5 minutes on each side (for medium-rare), then put to one side to rest for ten minutes
- Cook your choice of greens (in this case I used edamame for its brightness and pop when you bite in)
- Take the remaining marinade and reduce down to a sticky glaze in a pan on low heat (optional: you can choose to add a bit of honey or palm sugar if it’s too salty)
- Cut the lamb into slices, then arrange in a bowl with the buttery rice and edamame, then drizzle a little of the glaze onto the lamb
- Season at the end with some salt and remaining sesame seeds
- Serve, eat and enjoy!
Disclaimer: this is a sponsored post in partnership with Buy West Eat Best.