Sticky Malaysian Lamb with Penang Garden Rice


Preparation info

  • Serves


    • Difficulty


    • Ready in

      40 min

Appears in

Mighty Spice Express Cookbook

Mighty Spice Express Cookbook

By John Gregory-Smith

Published 2013

  • About


For the Sticky Lamb

  • 4 lamb rump steaks (about 150 g/ oz each)
  • 1


PREHEAT THE OVEN to 200°C/400°F/Gas 6. Put the lamb in a small roasting tin and add the Chinese five-spice powder, rice wine, oyster sauce, soy sauce, sesame oil and olive oil. Mix well and leave to one side to marinate.

PUT THE RICE in a large saucepan, cover with cold water a