Pairing new flavours with well known ingredients makes cooking such an exciting exploration. Today we are elevating lamb with Asian flavours by coating it in a sweet-sesame sauce before browning in butter. Sided with a white basmati rice salad, loaded with piquante peppers, cucumber, & creamy mayo.
Sweet-sesame Lamb Chops & Rice Salad
Sweet-sesame Lamb Chops & Rice Salad
with peppers & cucumber
Hands on Time: 20 - 25 minutes
Overall Time: 20 - 25 minutes
Ingredients:
- Cucumber
- Free-range Lamb Leg Chops
- Fresh Coriander
- Mayo
- Piquanté Peppers
- Sweet Sesame
- White Basmati Rice
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
- Butter
RICE
Place the rinsed rice in a pot with 150ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
LAMB CHOPS
While the rice is cooking, place a pan over medium-high heat with a drizzle of oil. Pat the lamb dry with paper towel. When hot, sear the lamb until browned, 3-4 minutes per side. In the final 1-2 minutes, baste with a knob of butter and the sweet sesame, and deglaze with a splash of water. Remove from the pan (reserving the pan juices), season, and rest for 5 minutes.
JUST BEFORE SERVING
In a salad bowl, combine the cooked rice, the drained peppers, the diced cucumber, the mayo, and seasoning.
TIME TO EAT
Make a bed of the rice salad. Top with the lamb chop and all the pan juices. Garnish with the chopped coriander.
White Basmati Rice - 75ml
Free-range Lamb Leg Chops - 175g
Sweet Sesame - 25ml
Piquanté Peppers - 15g
Cucumber - 50g
Mayo - 50ml
Fresh Coriander - 3g
RICE
Place the rinsed rice in a pot with 300ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
LAMB CHOPS
While the rice is cooking, place a pan over medium-high heat with a drizzle of oil. Pat the lamb dry with paper towel. When hot, sear the lamb until browned, 3-4 minutes per side. In the final 1-2 minutes, baste with a knob of butter and the sweet sesame, and deglaze with a splash of water. Remove from the pan (reserving the pan juices), season, and rest for 5 minutes.
JUST BEFORE SERVING
In a salad bowl, combine the cooked rice, the drained peppers, the diced cucumber, the mayo, and seasoning.
TIME TO EAT
Make a bed of the rice salad. Top with the lamb chop and all the pan juices. Garnish with the chopped coriander.
White Basmati Rice - 150ml
Free-range Lamb Leg Chops - 350g
Sweet Sesame - 50ml
Piquanté Peppers - 30g
Cucumber - 100g
Mayo - 100ml
Fresh Coriander - 5g
RICE
Place the rinsed rice in a pot with 450ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
LAMB CHOPS
While the rice is cooking, place a pan over medium-high heat with a drizzle of oil. Pat the lamb dry with paper towel. When hot, sear the lamb until browned, 3-4 minutes per side. In the final 1-2 minutes, baste with a knob of butter and the sweet sesame, and deglaze with a splash of water. Remove from the pan (reserving the pan juices), season, and rest for 5 minutes.
JUST BEFORE SERVING
In a salad bowl, combine the cooked rice, the drained peppers, the diced cucumber, the mayo, and seasoning.
TIME TO EAT
Make a bed of the rice salad. Top with the lamb chop and all the pan juices. Garnish with the chopped coriander.
White Basmati Rice - 225ml
Free-range Lamb Leg Chops - 525g
Sweet Sesame - 75ml
Piquanté Peppers - 45g
Cucumber - 150g
Mayo - 150ml
Fresh Coriander - 8g
RICE
Place the rinsed rice in a pot with 600ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
LAMB CHOPS
While the rice is cooking, place a pan over medium-high heat with a drizzle of oil. Pat the lamb dry with paper towel. When hot, sear the lamb until browned, 3-4 minutes per side. In the final 1-2 minutes, baste with a knob of butter and the sweet sesame, and deglaze with a splash of water. Remove from the pan (reserving the pan juices), season, and rest for 5 minutes.
JUST BEFORE SERVING
In a salad bowl, combine the cooked rice, the drained peppers, the diced cucumber, the mayo, and seasoning.
TIME TO EAT
Make a bed of the rice salad. Top with the lamb chop and all the pan juices. Garnish with the chopped coriander.
White Basmati Rice - 300ml
Free-range Lamb Leg Chops - 700g
Sweet Sesame - 100ml
Piquanté Peppers - 60g
Cucumber - 200g
Mayo - 200ml
Fresh Coriander - 10g
Woolies Products in this dish
