Char siu lamb with orange and spinach salad
Chinese char siu sauce adds a sticky sweetness to the lamb, which is enhanced by the fresh citrus salad.
2 medium, segmented, 2 tbs juice reserved
Char siu sauce
1 clove(s), crushed
Baby spinach leaves
2 cup(s), (60g)
2 medium, cut into ribbons
¼ medium, thinly sliced
Lamb French cutlet(s) or rack(s), raw
360 g, (buy 8x50g cutlets), fat trimmed
Dried egg noodles
- Combine sauce, sesame oil, garlic and half the reserved orange juice in a small bowl. Season with salt and pepper.
- Combine orange segments, spinach, cucumber and onion in a large bowl. Add remaining juice and half the olive oil and toss to combine.
- Brush a little char siu mixture on both sides of cutlets. Heat remaining olive oil in a large non-stick frying pan over medium-high heat. Cook cutlets for 2–3 minutes each side or until cooked to your liking.
- Meanwhile, cook noodles in a large saucepan of boiling salted water, following packet instructions, or until just tender. Drain. Return to pan. Add remaining char siu mixture to noodles and toss to coat. Serve noodles with lamb cutlets and salad.
TIPS: Use a vegetable peeler to cut cucumber into thin ribbons. Using a sharp knife, cut rind and pith from each orange. Holding orange over a bowl to catch any juice, cut segments from between the membranes.