Served with a crunchy star anise and snow pea rice, this satay lamb recipe makes for a flavoursome meal the family are sure to love.
Serves44
Cook time15 mins15 minutes
Prep time15 mins15 minutes, (+ 5 mins resting time)
(+ 5 mins resting time)
Ingredients
2 cups (400g) long-grain rice
1 whole star anise
150g snow peas, trimmed, sliced
¼ cup (70g) crunchy peanut butter
1 tbs soy sauce
2 tbs dry sherry
2 tbs sweet chilli sauce
2 garlic cloves, crushed
1 tbs peanut oil
4 Coles Australian Lamb Forequarter Chops
1 long red chilli, sliced
1 spring onion, sliced
steamed baby broccoli, to serve
lime wedges, to serve
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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Place the rice, star anise and 3 cups (750ml) of water in a medium saucepan. Season. Cover and bring to a simmer over medium-high heat. Reduce heat to low and simmer, covered, for 13 mins or until rice is just tender. Stir in the snow peas. Set aside, covered, for 5 mins. Use a fork to separate the grains.
Step 2
Meanwhile, combine the peanut butter, soy sauce, sherry, sweet chilli sauce, garlic and oil in a large glass or ceramic dish. Add the lamb and turn to coat. Preheat a barbecue grill or chargrill on medium. Drain the lamb, reserving the marinade. Cook, brushing with reserved satay marinade, for 5 mins each side or until caramelised and the lamb is cooked to your liking.
Step 3
Boil any remaining marinade in a small saucepan over medium heat for 1 min or until slightly darkened in colour.
Step 4
Divide the rice among serving plates. Top with the lamb. Sprinkle with chilli and spring onion. Serve with lime wedges.
