Char Siu Lamb Cutlets With Fried Brown Rice

Ingredients

• 8 about 450g lamb cutlets
• excess fat trimmed
• 1 (240 g) jar char siu Chinese barbecue sauce (Lee Kum Kee brand)
• 250 g medium-grain brown rice
• 1 tablespoon vegetable oil
• 100 g diced ham
• 1 (200 g) can peeled baby prawns
• drained (Admiral brand)
• 4 green shallots
• ends trimmed
• thinly sliced diagonally

Instructions

1. Preheat grill on high.
2. Combine the lamb and barbecue sauce in a large, shallow glass or ceramic dish.
3. Set aside for 10 minutes to marinate.
4. Meanwhile, cook rice in a large saucepan of salted boiling water following packet directions or until tender.
5. Drain well.
6. Heat oil in a medium non-stick frying pan over high heat.
7. Add the ham and cook, stirring occasionally, for 3-4 minutes or until brown.
8. Add the prawns, shallots and brown rice and cook, stirring occasionally, for 2 minutes or until heated through.
9. Place the lamb cutlets on a baking tray and cook under preheated grill, about 6cm from heat source, for 3-4 minutes each side for medium or until cooked to your liking.
10. Spoon the fried brown rice among plates and top with lamb cutlets.