Sticky Asian Lamb with Jasmine Rice and Pickled Vegetables

Steps

1. BBQ grill or hot plate to high (if using).
2. Combine rice, water and a pinch of salt in a small pot and bring to the boil. As soon as it boils, cover with a tight-fitting lid and reduce to lowest heat to cook for 12 minutes. Turn off heat and leave to steam, still covered, for a further 8 minutes. Do not lift lid during cooking.
3. Pat lamb dry with paper towels and place in a shallow dish. Drizzle with olive oil, season with salt and pepper then rub with Chinese five-spice powder and ginger. Set aside to marinate for 5–10 minutes.
4. In a small pot bring vinegar, sugar and salt to the boil on high heat. Peel carrot and courgette into ribbons, discarding the core. Add to a medium bowl, along with spring onions. Remove vinegar mixture from heat and pour over vegetables. Toss and leave to pickle for 5 minutes before draining. Discard vinegar mixture.
5. Heat a medium, dry fry-pan on high heat and toast sesame seeds for about 1 minute, until slightly golden. Remove from pan and set aside. Return pan to high heat with a drizzle of oil.
6. Cook lamb for 1 minute each side. Add sticky sauce mix and water. Reduce heat to low and simmer lamb for 1–2 minutes, until sauce has thickened slightly. Add a splash more water if sauce gets too dry. Remove from heat and cover to rest for 1–2 minutes.
7. Spoon ¾ cup cooked rice onto a plate. Place lamb on top, drizzle with sticky sauce from pan and serve drained, pickled vegetables on top. Sprinkle over toasted sesame seeds and coriander.