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Teriyaki lamb with sesame rice
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Quick and delicious lamb stir-fry, ready in under 30 minutes for a healthy meal.
Ingredients:
  • 185ml (3/4 cup) thick teriyaki sauce
  • 1 garlic clove, crushed
  • 28.60 gm honey
  • 20.00 ml chopped cooking ginger
  • 5.30 gm soy sauce
  • 2 fillets (about 200g each) lamb eye of loin (backstraps), each halved crossways
  • 40.00 gm caster sugar
  • 20.00 ml white vinegar
  • 1 Lebanese cucumber
  • 1/2 small red capsicum, deseeded, thinly sliced lengthways
  • 215g (1 cup) Koshihikari Japanese rice
  • 1 x 15g pkt sesame seeds
Instructions:
  • Combine teriyaki sauce, minced garlic, honey, fresh ginger, and soy sauce in a shallow glass or ceramic dish. Add lamb, ensuring it's coated in the marinade. Cover and refrigerate.
  • Whisk sugar and vinegar together in a jug until sugar dissolves. Use a vegetable peeler to create long cucumber ribbons. Place ribbons in a bowl, pour the dressing over them, add capsicum, and toss to combine. Let sit aside.
  • Prepare the rice in a saucepan of boiling water as per the instructions on the packet until it's soft. Then, rinse and drain thoroughly before returning it to the pan, covering it to maintain warmth.
  • 1. Preheat a non-stick frying pan over high heat. Add sesame seeds and cook, stirring, until golden brown, about 30-40 seconds. Mix toasted sesame seeds into the rice.
  • Preheat a frying pan on high heat. Remove lamb from marinade and place in the hot pan. Sear for 3-4 minutes until nicely browned. Flip the lamb, pour in the marinade, and lower the heat to medium-high. Continue cooking for another 3-4 minutes until the sauce thickens slightly and the lamb reaches a medium doneness.
  • Slice the lamb into 2cm-thick pieces. Plate the rice, lamb, and cucumber salad on serving plates, then generously drizzle the lamb with the remaining sauce from the pan.

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