Char Siu Lamb Cutlets With Fried Brown Rice

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• Ready In: 40 mins
• Serves: 4

Ingredients

• 8  about 450g lamb cutlets, excess fat trimmed
• 1 (240 g)  jar char siu Chinese barbecue sauce (Lee Kum Kee brand)
• 250  g  medium-grain brown rice
• 1  tablespoon  vegetable oil
• 100  g  diced ham
• 1 (200 g)  can peeled baby  prawns, drained (Admiral brand)
• 4  green shallots, ends trimmed, thinly sliced diagonally

Directions

1. Preheat grill on high. Combine the lamb and barbecue sauce in a large, shallow glass or ceramic dish. Set aside for 10 minutes to marinate.
2. Meanwhile, cook rice in a large saucepan of salted boiling water following packet directions or until tender. Drain well.
3. Heat oil in a medium non-stick frying pan over high heat. Add the ham and cook, stirring occasionally, for 3-4 minutes or until brown. Add the prawns, shallots and brown rice and cook, stirring occasionally, for 2 minutes or until heated through.
4. Place the lamb cutlets on a baking tray and cook under preheated grill, about 6cm from heat source, for 3-4 minutes each side for medium or until cooked to your liking. Spoon the fried brown rice among plates and top with lamb cutlets.