Combine rice and coleslaw for the perfect side to these sticky, Asian-inspired lamb cutlets.
- Cook rice following packet directions. Transfer to a large bowl. Set aside for 10 mins to cool.
- Meanwhile, heat 1 tablespoon oil in large deep frying pan over high heat. Cook lamb for 2 mins each side or until browned. Transfer to a plate.
- Add brown onion and capsicum to the pan. Cook, stirring, for 3 mins or until onion softens. Add garlic and ginger and cook, stirring, for 30 secs or until fragrant. Add hoisin sauce, soy sauce and 2 tablespoons water and stir to combine. Return lamb to pan and turn to coat.
- Combine ginger, extra 1 tablespoon oil and lime juice in a bowl. Add to rice with coleslaw mix and spring onion. Toss to combine.
- Divide salad and lamb among serving plates. Serve sprinkled with chilli and sesame seeds.
You may need it
Mixing Bowl Set
Surface Utensil Holder
Kitchen Utensil Set