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Mongolian lamb cutlets with rice salad

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Combine rice and coleslaw for the perfect side to these sticky, Asian-inspired lamb cutlets.

  • Serves4
  • Cook time10 minutes
  • Prep time15 minutes, (+ 10 mins cooling time)
Mongolian lamb cutlets with rice salad


  • 2 x 250g pkts microwavable long-grain white rice
  • 1 tbs peanut oil
  • 12 Coles Australian Lamb Cutlets
  • 1 brown onion, cut into wedges
  • 1 green capsicum, seeded, chopped
  • 2 garlic cloves, crushed
  • 1 tsp grated ginger
  • ½ cup (125ml) hoisin sauce
  • 1 tbs soy sauce
  • 1 tbs peanut oil, extra
  • 1 tbs lime juice
  • 1 cup Coles Kitchen Coleslaw Mix
  • 1 spring onion, thinly sliced diagonally
  • Sliced red chilli, to serve
  • Toasted sesame seeds, 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

    Cook rice following packet directions. Transfer to a large bowl. Set aside for 10 mins to cool.
  2. Step 2

    Meanwhile, heat 1 tbs oil in large deep frying pan over high heat. Cook lamb for 2 mins each side or until browned. Transfer to a plate.

  3. Step 3

    Add brown onion and capsicum to the pan. Cook, stirring, for 3 mins or until onion softens. Add garlic and ginger and cook, stirring, for 30 secs or until fragrant. Add hoisin sauce, soy sauce and 2 tbs water and stir to combine. Return lamb to pan and turn to coat.

  4. Step 4

    Combine ginger, extra 1 tbs oil and lime juice in a bowl. Add to rice with coleslaw mix and spring onion. Toss to combine.

  5. Step 5

    Divide salad and lamb among serving plates. Serve sprinkled with chilli and sesame seeds.