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Char siu lamb cutlets with fried brown rice
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Prep Time:
15 minutes
Cook Time:
25 minutes
Total Time:
40 minutes
Delicious and easy lamb cutlets with prawns, shallots, and brown rice for a quick mid-week meal.
Ingredients:
  • 8 (about 450g) lamb cutlets, excess fat trimmed
  • 1 x 240g jar char siu Chinese barbecue sauce
  • 250g (1 1/4 cups) medium-grain brown rice
  • 18.40 gm vegetable oil
  • 100g diced ham
  • 1 x 200g can peeled baby prawns, drained
  • 4 green shallots, ends trimmed, thinly sliced diagonally
Instructions:
  • Heat the grill to high. In a large shallow glass or ceramic dish, mix the lamb with barbecue sauce and let it marinate for 10 minutes.
  • Cook the rice in a large saucepan of salted boiling water according to package instructions until tender, then drain well.
  • In a non-stick frying pan over high heat, sizzle ham until browned, then toss in prawns, shallots, and brown rice, cooking until heated through. Stir occasionally.
  • Arrange the lamb cutlets on a baking tray and grill under a preheated grill, 6cm from the heat source, for 3-4 minutes per side for medium doneness. Serve by spooning the fried brown rice onto plates and placing the grilled lamb cutlets on top.

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