Char Siu is a popular sauce in Chinese cooking - and for a good reason! This lamb is full of flavour!


  • 2 x 180g forequarter lamb chops

  • 3 tbsp char siu sauce

  • 1 tsp Chinese five spice or Szechwan pepper

  • Fried Quinoa rice

  • 1/2 cup quinoa

  • 1 egg

  • 1/2 cup frozen diced vegetable (carrot, pea and corn mix)

  • 1/2 onion, diced

  • 2 tsp vegetable oil

  • 3 tbsp light soy sauce

  • 1 tbsp red wine vinegar


  • 1.

    Mix the char siu sauce and Chinese five spice together. Rub into the lamb forequarter chops and leave to marinate for 10 minutes.

  • 2.

    Place in the oven for 8-10 minutes at 180°C or pan-fry for 3-4 minutes each side. While the lamb is cooking prepare the quinoa as per packet instructions.

  • 3.

    In a frying pan heat the vegetable oil, cook the diced onion and egg. Keep the ingredients moving and scramble the eggs. After 1 minute add the quinoa, mixed frozen vegetables, soy sauce and red wine vinegar. Mix thoroughly and cook for a further 2-3 minutes.

Nutritional information

Nutritional analysis per serving (2 servings)

  • Energy 6170kj
  • Fat Total 554g
  • Saturated Fat 241g
  • Protein 242g
  • Carbohydrate 35g
  • Sugar 1g
  • Sodium 1699mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Marinate the lamb for at least 20 minutes, or over night for a more intense flavour.

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