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Chilli Soy Glazed Lamb with Stir Fried Garlic Greens

Recipe by LifeStyle FOOD

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Accredited Practicing Dietitian Geraldine Georgeou, together with themainmeal.com.au, 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.

Serves 6

Ingredients

2 tbsp kejap manis (sweet soy)
1 long red chilli, seeded, finely chopped
1 tbsp fresh lime juice
1.2kg deboned lamb shoulder, fat trimmed
2 bunches chinese broccoli (gai larn), trimmed (see tip)
2 tsp olive oil
4 garlic cloves, thinly sliced
200g sugar snap peas, trimmed
2 cups steamed rice, to serve
Sliced red chilli, to serve

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Method

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.
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).
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.
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.

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