Serves: 4
Oven Temp: 180
Method
For the Asian 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.
For the sticky marinade
- Peel and grate 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.
Ingredients
- 4 NIFQA lamb leg steaks
- 1 Small onion
- 300 ml Ginger ale
- 2 tbsp Light soy sauce
- 2 Garlic cloves
- 2 tbsp Runny honey
- Freshly milled black pepper
For the Asian Slaw:
- 1/4 White cabbage
- 1/4 Red cabbage
- 2 Carrots
- 2cm / 3/4 inch piece of fresh ginger
- 1 Red chilli
- 2 Limes, zest and juice
- 1 tbsp Toasted sesame seeds (optional)