Loading...
Ingredients
-
1/2 cup Ayam Hoi Sin Sauce
-
1 garlic clove, crushed
-
1/2 teaspoon Chinese five-spice powder (see note)
-
2 x 240g lamb back straps
-
olive oil cooking spray
-
Steamed white rice, to serve
-
Steamed bok choy, to serve
Method
-
1Preheat oven to 200C. Combine hoisin, garlic and five-spice in a ceramic dish. Add lamb. Turn to coat. Cover and refrigerate for 20 minutes, or longer if time permits.
-
2Heat a non-stick frying pan over medium heat. Spray with oil. Add lamb, reserving marinade. Cook for 1 minute each side or until browned. Place onto a baking tray. Bake for 8 minutes for medium. Cover with foil. Set aside to rest for 5 minutes.
-
3Add reserved marinade to frying pan. Bring to the boil. Reduce heat to low. Simmer for 5 minutes. Slice lamb. Spoon rice into bowls. Top with slices of lamb and bok choy. Drizzle with marinade. Serve.
Source: taste.com.au
