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Chilli Soy Glazed Lamb with Stir Fried Garlic Greens

Accredited Practicing Dietitian Geraldine Georgeou, together with, has developed a Study Diet that tailors to the nutritional and lifestyle needs of students. For parents of students, this is a delicious and healthy meal to whip up for your children during exam time.



  • 1.

    Preheat oven to 220°C or 200°C for a fan forced. Combine kejap manis, chilli and lime juice. Place lamb in a roasting tray, brush lamb evenly with half the glaze. Roast in a preheated oven for 15 minutes or until brown.

  • 2.

    Reduce oven to 160°C or 140°C for a fan forced. Place a large piece of non stick baking paper over the lamb, tucking the edges under, then cover entire tray with a layer of foil. Return to oven and roast for a further 2 1/2 hours, or until meat is extremely tender and can be shredded with a fork. Brush lamb with remaining glaze, set aside to cool slightly and then coarsely shred meat (reserving any pan juices).

  • 3.

    Remove stems from the Chinese broccoli and cut stems in half lengthways if thick. Cut leaves in half. Heat oil in a large wok over a high heat, add garlic, stir-fry for 20 seconds. Add sugar snaps and 2 tablespoons water, stir-fry for 1 minute, then add Chinese broccoli stems, stir-fry for 1 minute further. Add leaves, stir-fry for a further 2 minutes, or until vegetables are bright green and tender. Remove from heat.

  • 4.

    To serve, divide rice between bowls/plates, top with some garlic greens, shredded lamb and spoon over some pan juices from the lamb. Garnish with fresh chilli.


The Chinese broccoli (gai larn) can be substituted with 2 bunches choy sum or baby bok choy. If using baby bok choy there is no need to remove stems.

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» Top Wine Matches For This Recipe

Andrew Graham

Cabernet Sauvignon, Merlot and Shiraz are the best wines to pair with Chilli Soy Glazed Lamb with Stir Fried Garlic Greens.


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