Korean BBQ lamb rump with rice salad

Ingredients

• 1kg (approx. 2.2 lbs) lamb rump
• 2 tbsp Gochujang (Korean chilli paste)
• 2.5 tbsp soy sauce
• 2 tsp sesame oil
• 2 cloves of garlic, finely grated
• salt, to taste
• 500g (approx. 1.1 lbs or 2 1/4 cups) cooked jasmine rice
• 1 spring onion, thinly sliced
• 1 carrot, julienned
• 1/8 head of red cabbage, finely shaved
• 1 tbsp red wine vinegar (or rice vinegar)

Directions

1. To prepare the marinade for the lamb, mix together the Gochujang, 1.5 tablespoons of soy sauce, and 1 teaspoon of sesame oil. Once well combined, rub the mixture all over the lamb rump. For best results, you can marinate the lamb ahead of time.
2. When ready to cook, roast the lamb rump in a preheated oven at 180°C (356°F) until it reaches an internal core temperature of 60°C (140°F), which will take approximately 25-30 minutes. Remove the lamb from the oven and allow it to rest for at least 10 minutes before slicing.
3. For the rice salad, mix together the cooked jasmine rice, spring onion, carrot, and cabbage. Dress the salad with the remaining 1 tablespoon of soy sauce and the red wine vinegar. Toss well, and the salad is ready to serve.