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.
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.