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Sticky ginger and orange lamb
Sticky ginger and orange lamb
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Prep Time:
30 minutes
Cook Time:
15 minutes
Total Time:
45 minutes
Tender lamb paired with refreshing lettuce and creamy avocado salad.
Ingredients:
  • 180ml (3/4 cup) fresh orange juice (see note)
  • 1 tsp orange zest
  • 60ml (1/4 cup) soy sauce
  • 3cm piece ginger, finely grated
  • 4 cloves garlic, finely chopped
  • 1 1/2 long red chillies, seeded, finely chopped
  • 75g (1/3 cup firmly packed) brown sugar
  • 8 lamb steaks, (see note), each cut into 5 pieces
  • 1 leek, trimmed, cut into slices
  • 27.60 gm vegetable oil
  • 2cm piece ginger, finely grated
  • 20.00 ml sesame oil
  • 21.00 gm soy sauce
  • 20.00 ml rice vinegar
  • 10.00 gm caster sugar
  • 1/2 long red chilli, seeded, finely chopped
  • 1/2 iceberg lettuce, shredded
  • 1/2 avocado, roughly chopped
  • 250.00 ml coriander leaves
Instructions:
  • In a small pan, simmer the juice over medium heat until it reduces to 60ml (1/4 cup), about 5 minutes. Stir in the zest, soy sauce, ginger, garlic, chillies, and sugar until well combined.
  • Skewer lamb and leek, then place in a dish; pour over marinade and coat well. Cover and refrigerate for 15 minutes.
  • In a small bowl, combine ginger, sesame oil, soy sauce, vinegar, sugar, and chili by whisking. In a large bowl, mix together lettuce, avocado, and coriander.
  • In a large frying pan over high heat, heat vegetable oil. Add skewers and cook for 6 minutes or until just cooked, turning as needed. Remove skewers from the pan. Simmer marinade for 2 minutes until thick and sticky. Return skewers to the pan, coat them in the glaze by turning them around.
  • Drizzle the flavorful dressing all over the crisp salad, gently mix to coat, then distribute evenly onto plates. Finish by decorating with the skewers for an elegant presentation.

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