Weekly Meal Plan – Spring Week 6, 2021
Pumpkin & Feta Frittata / Miso Chicken Traybake / Meatballs with Creamy Mash / Asian Lamb
Slow Cooked Asian Lamb
Ingredients
Asian Lamb
- 1 kg lamb shoulder - butterflied
- ⅓ cup soy sauce
- ⅓ cup kepac manis
- 2 tbsp oyster sauce
- ½ cup chicken stock
- 4 garlic cloves - crushed
- 2 tbsp ginger - grated
- 1 lime
Cucumber and Herb Salad
- ½ cucumber - seeds removed and julienned
- 2 spring onions - cut into 5cm lengths and julienned
- 1 red chilli - cut into 5cm lengths and julienned
- ¼ cup mint - roughly chopped
- ¼ cup coriander - roughly chopped
Sides
- 1 cup rice
- 1 bunch bok choy - ends trimmed and rinsed
- 1 tsp sesame oil
- 1 tsp sesame seeds
Instructions
Asian Lamb
- Heat a large pan on the stove on medium high heat. Season lamb with salt and pepper on both sides. Add to pan and sear both sides for 2-3 minutes.
- Meanwhile, add the soy sauce, kepac manis, oyster sauce, stock, garlic, ginger and the juice of a lime to the slow cooker.
- Place the seared lamb in slow cooker and cook on low for 6 hours.
Cucumber and Herb Salad
- If you would like to curl the spring onion, add it to a bowl of chilled water for a couple of minutes (while you cut up the cucumber).
- Combine all the salad ingredients in a small bowl.
Sides
- Cook rice as per instructions or your favourite method.
- Heat sesame oil in a large pan on the stove on medium heat. Add the bok choy and cover. Cook for 2-3 minutes, turning once. Season with salt. Remove from heat, place in a bowl and sprinkle over sesame seeds.
To Serve
- Remove the lamb from the slow cooker and place on a large platter. Shred the lamb with 2 forks. Pour over 1 cup of sauce. Top with salad. Place left over sauce in a bowl and serve along side rice and bok choy.
Tips and Variations
GLUTEN FREE: choose GF versions of soy, kecap manis and oyster sauce
VEGETARIAN: replace the lamb with cubed firm tofu and slow cook for 3-4 hours.
