Sticky Lamb Steaks with Asian Slaw

Name: Sticky Lamb Steaks with Asian Slaw
Prep time: 15 min
Cook time: 20 min
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; 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))

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.

Sticky Lamb Steaks with Asian Slaw preparation time

Prep: 15 mins

Sticky Lamb Steaks with Asian Slaw cook time

Cook: 20 mins

Serves:

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.

Print recipe