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Lamb satay with star anise and snow pea rice

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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.

  • Serves4
  • Cook time15 minutes
  • Prep time15 minutes, (+ 5 mins resting time)
Lamb satay with star anise and snow pea rice


  • 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

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. 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.
  2. 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.
  3. Step 3

    Boil any remaining marinade in a small saucepan over medium heat for 1 min or until slightly darkened in colour.
  4. Step 4

    Divide the rice among serving plates. Top with the lamb. Sprinkle with chilli and spring onion. Serve with lime wedges.