Char Siu is a popular sauce in Chinese cooking - and for a good reason! This lamb is full of flavour!
Mix the char siu sauce and Chinese five spice together. Rub into the lamb forequarter chops and leave to marinate for 10 minutes.
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.
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 analysis per serving (2 servings)
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.
Marinate the lamb for at least 20 minutes, or over night for a more intense flavour.
To make the Christmas menu planning easier this year visit BeefandLamb.com.au.
Trending This Week