Mongolian lamb cutlets with rice salad

Recipes / Salads

Combine rice and coleslaw for the perfect side to these sticky, Asian-inspired lamb cutlets.

Recipe «Mongolian lamb cutlets with rice salad» presented in category Recipes / Salads, to prepare this dish you will need no more 10 minutes. To make this dish at home by prescription from the author Gomer would need: 2 x 250g pkts microwavable long-grain white rice, 1 tbsp peanut oil, 12 Coles Australian Lamb Cutlets, 1 brown onion, cut into wedges, 1 green capsicum, seeded, chopped , 2 garlic cloves, crushed, 1 tsp grated ginger, 1/2 cup hoisin sauce , 1 tbsp soy sauce, 1 tbsp peanut oil, extra, 1 tbsp lime juice, 1 cup Coles Fresh Coleslaw Supreme Mix, 1 spring onion, thinly sliced diagonally, Sliced red chilli, to serve, Toasted sesame seeds, to serve.

Ingredients:

  • 2 x 250g pkts microwavable long-grain white rice 
  • 1 tbsp peanut oil 
  • 12 Coles Australian Lamb Cutlets 
  • 1 brown onion, cut into wedges 
  • 1 green capsicum, seeded, chopped 
  • 2 garlic cloves, crushed 
  • 1 tsp grated ginger 
  • 1/2 cup hoisin sauce 
  • 1 tbsp soy sauce 
  • 1 tbsp peanut oil, extra 
  • 1 tbsp lime juice 
  • 1 cup Coles Fresh Coleslaw Supreme Mix 
  • 1 spring onion, thinly sliced diagonally 
  • Sliced red chilli, to serve 
  • Toasted sesame seeds, to serve 

Instructions

  1. Cook rice following packet directions. Transfer to a large bowl. Set aside for 10 mins to cool.
  2. 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.
  3. 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.
  4. Combine ginger, extra 1 tablespoon oil and lime juice in a bowl. Add to rice with coleslaw mix and spring onion. Toss to combine.
  5. Divide salad and lamb among serving plates. Serve sprinkled with chilli and sesame seeds.