Ingredients
8 (about 450g) lamb cutlets, excess fat trimmed
1 x 240g jar Char Siu Chinese barbecue sauce (I use Lee Kum Kee brand)
250g (1 1/4 cups) medium-grain brown rice
1 tbs vegetable oil
100g diced ham
4 green shallots, ends trimmed, thinly sliced diagonally
Method
1. Preheat grill on high. Combine the lamb and barbecue sauce in a large, shallow glass or ceramic dish. Set aside for 10 minutes to marinate.
2. Meanwhile, cook rice in a large saucepan of salted boiling water following packet directions or until tender. Drain well.
3. Heat oil in a medium non-stick frying pan over high heat. Add the ham and cook, stirring occasionally, for 3-4 minutes or until brown. Add the prawns, shallots and brown rice and cook, stirring occasionally, for 2 minutes or until heated through.
4. Place the lamb cutlets on a baking tray and cook under preheated grill, about 6cm from heat source, for 3-4 minutes each side for medium or until cooked to your liking. Spoon the fried brown rice among plates and top with lamb cutlets.
Enjoy!
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