Sticky Lamb Steaks with Asian Slaw

Sticky Lamb Steaks with Asian Slaw preparation time Serves: 4
Sticky Lamb Steaks with Asian Slaw cook time Cook: 20 mins
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    • Non-stick frying pan
    • green chopping board
    • vegetable knife
    • grater
    • Lemon juicer
    • Large non-metallic dish
    • Mixing spoon
    • Tablespoons
    • Teaspoons
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    • 4 Northern Ireland Farm Quality Assured lamb leg steaks
    • 1 Small onion
    • 300 ml Ginger ale
    • 2 tbsp Reduced salt soy sauce
    • 2 Garlic cloves
    • 2 tbsp Runny honey
    • Milled black pepper

    For the Asian Slaw

    • 1/4 White cabbage
    • 1/4 Red cabbage
    • 2 Carrots
    • 2 cm Fresh ginger
    • 1 Red chilli
    • 2 Limes
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    • To begin, prepare the slaw. Finely shred the white and red cabbage, grate the carrots, peel and grate the ginger and chop the chilli. Mix these with the lime zest and juice along with the sesame seeds.
    • Set aside.
    • To prepare the sticky marinade: peel and grate the onion and finely chop the garlic cloves. I a large non-metallic dish mix all the ingredients together. Add the lamb and marinate for a minimum of 2 hours, or overnight if time allows.
    • Heat a non stick frying pan to a high heat.
    • Remove the steaks from the marinade and cook to preferred "done-ness".
    • Serve with Asian Slaw.