Sticky Lamb with Brown Rice and Sesame Slaw

Steps

1. Cook rice Combine rice, water measure, and a pinch of salt in a 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 15 minutes. Turn off heat and leave to steam, still covered, for a further 8 minutes. Do not lift lid during cooking.
2. Prep lamb Pat lamb dry and toss in a bowl with lamb spices and first measure of sticky lamb sauce.
3. Make slaw Thinly slice bok choy and toss in a bowl with slaw, mayo, sesame oil and a drizzle of vinegar. Season to taste.
4. Cook lamb Heat a drizzle of oil in a fry-pan on medium-high heat. Cook lamb for about 4 minutes each side for medium (depending on thickness), or until cooked to your liking. Rest before slicing thinly.
5. Serve rice, lamb and slaw topped with remaining sauce and sesame seeds.