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Hoisin-glazed lamb with pak choy
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Prep Time:
15 minutes
Cook Time:
10 minutes
Total Time:
25 minutes
Whip up a quick and flavorful Chinese-inspired lamb dish with hoisin sauce in just 25 minutes - a low-fat weeknight delight!
Ingredients:
  • 60ml (1/4 cup) hoisin sauce
  • 20.00 ml dry sherry
  • 600g lamb eye of loin (backstrap)
  • Olive oil spray
  • 2 garlic cloves, finely chopped
  • 2 tsp finely chopped fresh ginger
  • 2 bunches baby pak choy, quartered lengthways
  • 60ml (1/4 cup) chicken style liquid stock
  • 24.40 gm oyster sauce
  • Ground white pepper
  • Steamed white rice, to serve
Instructions:
  • In a large glass or ceramic bowl, mix the hoisin sauce and sherry. Add the lamb and coat evenly. Let it marinate for 5 minutes.
  • Spray a non-stick wok or large frying pan with olive oil spray and heat over medium heat. Sauté garlic and ginger for 1 minute until softened. Add pak choy, stock, and oyster sauce. Cook for 5 minutes until pak choy wilts and sauce thickens. Season with white pepper to taste.
  • Preheat a barbecue grill or chargrill to medium-high and lightly coat with olive oil spray. Grill the lamb for 3-4 minutes on each side until medium or desired doneness. Place the lamb on a plate, cover with foil, and let it rest for 5 minutes. Slice the lamb diagonally and serve with rice and pak choy mixture in bowls. Enjoy immediately.

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