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.
Oven Temp: 180
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.
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".