FIVE SPICE LAMB WITH SESAME SLAW AND RICE

Steps

1. Pat lamb dry with paper towels. In a medium, shallow bowl, combine lamb with five spice marinade and toss to coat. Set aside, at room temperature, to marinate.
2. Combine rice, water and sesame oil (if using) with a pinch of salt in a medium 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. While rice is cooking, thinly slice cabbage until you have about 3 cups worth; thinly slice lettuce; cut carrot into thin matchsticks or grate. Place all in a large bowl.
4. Heat peanut oil in a large fry-pan on medium-high heat. Cook lamb (shaking off and reserving excess marinade) for 3-4 minutes each side for medium-rare (depending on thickness), or until cooked to your liking. Add reserved marinade, toss lamb to coat and heat through, about 1 minute.
5. Set lamb and any marinade from the pan aside, covered in foil, to rest for about 5 minutes. Add mayonnaise, sesame oil and vinegar to bowl with slaw and toss to combine. Season to taste with salt and pepper. Slice lamb thickly against the grain.
6. spoon ¾ cup cooked rice onto each plate and top with slices of five spice lamb, spooning over excess marinade and resting juices. Serve sesame slaw on the side.