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Hoisin lamb

  • 0:25 Prep
  • 0:20 Cook
  • 4 Servings


  • 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


  • 1
    Preheat 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.
  • 2
    Heat 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.
  • 3
    Add 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


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