Baste succulent lamb in an Asian-style marinade then serve with fresh fried rice for a clever family meal.
- 1/3 cup (80ml) kecap manis (Indonesian sweet soy sauce, see note)
- 1 teaspoon five spice powder
- 2 garlic cloves, finely chopped
- 3 teaspoons grated fresh ginger
- 4 x 200g lamb backstraps
- 2 tablespoons peanut oil
- 1 red onion, cut into thin wedges
- 1 cup (200g) jasmine rice, cooked to packet instructions, cooled (or 3 cups leftover cooked rice)
- 1 bunch gai lan (Chinese broccoli), cut into 5cm lengths, blanched in boiling water for 2-3 minutes
- 3 teaspoons sesame seeds, toasted
- 2-3 spring onions, thinly sliced on an angle
- Combine kecap, five spice, half the garlic and 2 teaspoons ginger in a shallow dish. Add lamb, toss to coat, then marinate at room temperature for 15 minutes.
- Heat 1 tablespoon oil in a large non-stick frypan over medium-high heat. Remove lamb from bowl, reserving marinade. Cook lamb for 3 minutes each side for medium-rare, or until done to your liking. Remove to a plate, cover with foil and rest while you make the fried rice.
- Add remaining oil to same pan. Cook onion with remaining garlic and ginger, stirring, for 1-2 minutes until onion colours slightly. Add marinade and allow to bubble for 1-2 minutes, then add rice and heat through for 2-3 minutes, stirring. Toss through gai lan and sesame. Slice lamb thickly, then serve in bowls on rice. Top with spring onion.