Recipe
Soy glazed lamb with stir fried garlic greens
- Serves 6
- Prep Time 15 mins
- Cooking Time 180mins
Ingredients
- Serves 6
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Method
- Preheat oven to 220°C or 200°C fan forced. Combine kejap manis, chilli and lime juice. Place lamb in a roasting tray, brush lamb evenly with half the glaze. Roast in preheated oven for 15 minutes or until browned.
- Reduce oven to 160°C or 140°C 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 21/2 hours, or until meat is extremely tender and can be shredded with a fork. Brush lamb with remaining glaze, set aside to cool slightly, 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 crisp. 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.
Tips
- 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.