-
Take the lamb out of the fridge to come to room temperature.
-
Make the pickled vegetables by mixing the red onion, carrots, sugar and vinegar together. I prefer using a jar so you can give it a shake to incorporate, and you can serve them straight from the jar.
-
Now for the satay sauce.
-
Heat oil in a saucepan on a medium heat and gently sauté the onion until translucent.
-
Add garlic and cook for a further minute.
-
Stir in the peanut butter, lemon juice, soy sauce & sugar.
-
Add coconut cream and bring to the boil. Add a dash or 2 of fish sauce, taste & adjust seasoning if needed.
-
Take off the heat and set aside until required
-
Pat dry lamb medallions with a paper towel, season well with salt and pepper.
-
Place a fry pan on a medium heat. Add the oil, once it has come to temperature, add the lamb. Cook on each side until cooked to your liking, I like mine around medium, so around 4 minutes on the first side and 2-3 minutes on the second side.
-
Take out of the pan and leave to rest.
-
While the meat is resting, cook or warm your roti as per packet instructions.
-
Time to assemble, slice your lamb into 1 cm slices, on top of your roti, spread your satay sauce, add red cabbage, coriander, beef, pickled vegetables, drizzle over kewpie mayo, serve with rice on the side, and sliced chilli
-
NOTES the satay sauce makes a large serving, you can halve the recipe if you like, or store extra satay sauce in an airtight container in the fridge.