Korean-Style Lamb Brioche Rolls
with Lime-Pepper Fries & Gochujang Aioli
- Sulphites
- Eggs
- Wheat
- Gluten
- Milk
- Soy
- Sesame
- Sulphites
- May contain traces of allergens
- Hazelnut
- Macadamia
- Brazil nut
- Almond
- Cashew
- Pine nut
- Pistachio
- Pecan
- Sesame
- Walnut
- Peanuts
- Soy
- Gluten
Put the knives and forks down because this tasty Korean-style lamb roll is finger-lickingly good and requires zero cutlery. Simply fill fluffy brioche buns with cos lettuce, bulgogi lamb mince and a generous drizzle of gochujang and garlic aioli for the ultimate flavour combo. Finish it off with a side of zesty fries and you’re good to go!
Ingredients
1 packet
Potato Fries
(Contains: Sulphites May be present: Sulphites)
1
Cos Lettuce
250 g
Lamb Mince
2
Brioche Hotdog Buns
(Contains: Eggs, Wheat, Gluten, Milk, Soy May be present: Hazelnut, Macadamia, Brazil nut, Almond, Cashew, Pine nut, Pistachio, Sulphites, Pecan, Sesame, Walnut, Peanuts)
1
Spring Onion
1 sachet
Sesame Seeds
(Contains: Sesame May be present: Soy)
1 packet
Ginger Paste
1 packet
Garlic Aioli
(Contains: Eggs, Soy)
1 packet
Sweet Soy Seasoning
(Contains: Wheat, Gluten, Soy)
1
Lime
1 sachet
gochujang
(Contains: Wheat, Gluten, Soy)
Not included in your delivery
1 drizzle
olive oil
1 tsp
soy sauce
(Contains: Soy May be present: Gluten)
¼ tsp
pepper
Nutrition
You will need
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. Place potato fries on a lined oven tray. • Drizzle with olive oil, season with salt and toss to coat. Bake until just tender, 20-25 minutes. • In the last 5 minutes of cook time, remove from oven, sprinkle with shredded Cheddar cheese and bake until golden and crisp. TIP: If your oven tray is crowded, divide between two trays.
• Meanwhile, trim end of baby cos lettuce and separate leaves (see ingredients). Thinly slice spring onion. • Slice brioche hotdog buns in half lengthways. • When fries have 10 minutes remaining, bake buns directly on the wire oven rack until heated through, 5-7 minutes.
• While buns are baking, heat a large frying pan over high heat. • Cook lamb mince (no need for oil!), breaking up with a spoon, until just browned, 3-4 minutes. • Reduce heat to medium then add ginger paste, sweet soy seasoning, sesame seeds and the soy sauce and cook until fragrant, 1 minute. Season with pepper.
• Fill brioche hot dog buns with cos lettuce and bulgogi lamb. • Drizzle over sriracha and garlic aioli. Garnish with spring onions. Serve with quick cheesy fries. Enjoy!
