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Mongolian lamb cutlets with rice salad
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Prep Time:
25 minutes
Cook Time:
10 minutes
Total Time:
35 minutes
Create a delicious rice and coleslaw side dish to complement savory Asian lamb cutlets.
Ingredients:
  • 2 x 250g pkts microwavable long-grain white rice
  • 18.20 gm peanut oil
  • 12 Lamb Cutlets
  • 1 brown onion, cut into wedges
  • 1 green capsicum, seeded, chopped
  • 1 tsp grated ginger
  • 125ml hoisin sauce
  • 21.00 gm soy sauce
  • 18.20 gm peanut oil, extra
  • 21.00 gm lime juice
  • 250.00 ml Fresh Coleslaw Supreme Mix
  • 1 spring onion, thinly sliced diagonally
  • Sliced red chilli, to serve
  • Toasted sesame seeds, to serve
Instructions:
  • Prepare the rice according to the package instructions. Transfer to a large bowl and let it cool for 10 minutes.
  • Heat 1 tablespoon of oil in a large deep frying pan over high heat, then sear the lamb for 2 minutes on each side until browned. Transfer to a plate.
  • Sauté brown onion and capsicum until onion softens, about 3 mins. Stir in garlic and ginger until fragrant, about 30 seconds. Mix in hoisin sauce, soy sauce, and 2 tablespoons of water. Add lamb back to the pan and coat with the mixture.
  • Mix together fresh ginger, an additional tablespoon of oil, and zesty lime juice in a bowl. Incorporate this mixture with rice, coleslaw mix, and crisp spring onion. Gently toss until well combined.
  • Plate the salad and lamb separately. Sprinkle with chili and sesame seeds before serving.

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