Char Siu Lamb Cutlets With Fried Brown Rice |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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more lamb cutlets Ingredients:
8 about 450g lamb cutlets, excess fat trimmed |
1 (240 g) jar char siu chinese barbecue sauce (lee kum kee brand) |
250 g medium-grain brown rice |
1 tablespoon vegetable oil |
100 g diced ham |
1 (200 g) can peeled baby prawns, drained (admiral brand) |
4 green shallots, ends trimmed, thinly sliced diagonally |
Directions:
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.
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