Sticky Lamb Steaks with Asian Slaw

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NIFQA lamb steaks coated in a delicious marinade made with soy sauce, ginger ale and honey, complimented by the bold flavours of the Asian slaw.


Preparation

10-15 Mins

Cooking

15-20 Mins

Serves

4

Oven Temp

180

Ingredients

4 NIFQA lamb leg steaks

1 small onion

300ml ginger ale

2 tbsp light soy sauce

2 garlic cloves

2 tbsp runny honey

Freshly milled black pepper

For Asian Slaw:

1/4 white cabbage

¼ red cabbage

2 carrots 

2cm/¾in piece fresh ginger 

red chilli 

2 limes zest and juice 

1 tbsp toasted sesame seeds (optional)

Method
  • To begin, prepare the slaw. Finely shred the white and red cabbage, grate the carrots, peel and grate the ginger and chop the chilli. Mix these with the lime zest and juice along with the sesame seeds.
  • Set aside.
  • To prepare the sticky marinade; peel and chop the onion and finely chop the garlic cloves. In a large non-metallic dish mix all the ingredients together.  Add the lamb and marinate for a minimum of 2 hours, or overnight if time allows
  •  Heat a non stick frying pan to a high heat. 
  • Remove the steaks from the marinade and cook to preferred ‘done-ness’
  • Serve with Asian Slaw


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