Teriyaki lamb with rice recipe

64 ratingsRate
  • Serves 2
  • 5 mins to prepare and 20 mins to cook
  • 845 calories / serving
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Teriyaki lamb with soya bean and pepper rice HERO

Put the lamb chops in a large dish and pour over the teriyaki sauce, grated ginger, lemon juice and soy sauce. Cover and set aside until needed.

Meanwhile, bring a large pan of water to the boil. Rinse the rice and add to the pan. Bring the water back to the boil, then cover with a lid and simmer for 10 minutes.

Add the soya beans and cook for a further 3 minutes. Drain the rice and beans and run under a cold tap to cool. Drain again and toss with the pepper, spring onions and coriander.

Heat a griddle pan over a high heat. Remove the lamb chops from the marinade and cook for 3-4 minutes each side, or until cooked through. Serve with the rice salad.

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  • Ingredients

  • 300g (10oz) lamb chops Seasonal ingredient
  • 4 tbsp teriyaki sauce
  • 150g easy cook long grain rice
  • 150g (5oz) frozen soya beans
  • ½ red pepper, chopped
  • bunch spring onions, sliced
  • handful coriander, chopped
  • 1 tbsp grated root ginger
  • 1 lemon, juiced
  • 2 tsp soy sauce
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  • Calories
    845
    41%
  • Sugar
    14g
    16%
  • Fat
    27g
    39%
  • Saturates
    7g
    35%
  • Salt
    1.1g
    18%
of an adult's Reference Intake daily amount.
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