Sticky Lamb with Asian Sesame Stir-Fry

Steps

1. Cook rice Combine rice, water and a pinch of salt in a medium pot and bring to the boil. Once boiling, cover with a lid and reduce to lowest heat to cook for 15 minutes. Turn off heat and steam, still covered, for a further 8 minutes. Do not lift lid during cooking.
2. Marinate lamb Pat lamb dry and toss with first measure of sticky lamb sauce in a medium bowl. Season and set aside to marinate for about 10 minutes.
3. Prep veggies Thinly slice bok choy (keep white and green parts separate); slice courgette into 1cm rounds; thinly slice cabbage until you have 3-4 cups worth.
4. Cook lamb Heat a drizzle of oil in a large fry-pan on medium-high heat. Cook lamb for 2-3 minutes each side for medium (depending on thickness), or until cooked to your liking. Rest, covered for 5 minutes before slicing thickly against the grain.
5. Cook veggies Wipe pan and heat sesame oil on high heat. Cook courgette and white part of bok choy with salt for 1-2 minutes, until starting to soften. Add cabbage and sliced boy choy leaves and cook for a further 1-2 minutes. Drizzle with remaining sticky lamb sauce, toss well, remove from heat and season to taste
6. To serve Place ¾ cup cooked brown rice into each bowl and top with slices of sticky lamb. Top with veggies and sprinkle with sesame seeds.