Char Siu Lamb Cutlets With Fried Brown Rice

• 8 about 450g lamb cutlets, excess fat trimmed
• 1 (240 g) jar char siu Chinese barbecue sauce (Lee Kum Kee brand)
• 250 g medium-grain brown rice
• 1 tablespoon vegetable oil
• 100 g diced ham
• 1 (200 g) can peeled baby prawns, drained (Admiral brand)
• 4 green shallots, ends trimmed, thinly sliced diagonally

1. Preheat grill on high.
2. Combine the lamb and barbecue sauce in a large, shallow glass or ceramic dish.
3. Set aside for 10 minutes to marinate.
4. Meanwhile, cook rice in a large saucepan of salted boiling water following packet directions or until tender.
5. Drain well.
6. Heat oil in a medium non-stick frying pan over high heat.
7. Add the ham and cook, stirring occasionally, for 3-4 minutes or until brown.
8. Add the prawns, shallots and brown rice and cook, stirring occasionally, for 2 minutes or until heated through.
9. Place the lamb cutlets on a baking tray and cook under preheated grill, about 6cm from heat source, for 3-4 minutes each side for medium or until cooked to your liking.
10. Spoon the fried brown rice among plates and top with lamb cutlets.

lamb cutlets, char siu chinese barbecue sauce, brown rice, vegetable oil, ham, baby prawns, green shallots

Taken from www.food.com/recipe/char-siu-lamb-cutlets-with-fried-brown-rice-303711 (may not work)