Mix the char sui sauce and Chinese five spice together. Rub into the lamb fore quarter chops and leave to marinade for 10 mins.
Place in the oven for 8-10 mins at 180°C or pan fry for 3-4 mins on each side. Whilst the lamb is cooking, cook the quinoa according to the 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 min add the quinoa, mixed frozen vegetables, soy sauce and red wine vinegar. Mix thoroughly and cook for a further 2-3 mins.
Maintain the juiciness and tenderness of our lamb by covering it with foil when resting.
Marinate the lamb over night for a more intense flavour.