Asian Lamb with Jasmine Rice and Pickled Vegetables

Steps

1. 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.
2. Pat lamb dry with paper towels and place in a shallow dish. Drizzle with olive oil, season with salt and pepper then rub with five-spice powder and ginger. Set aside to marinate for 5–10 minutes.
3. In a small pot, bring vinegar, sugar and salt to the boil on high heat. Peel carrot and cucumber into ribbons; stopping when you reach the core; thinly slice beans lengthways. Add to a bowl with spring onions. Remove vinegar mixture from heat and pour over vegetables.
4. 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.
5. Return pan to high heat with a drizzle of oil. Cook lamb for 1 minute each side. Add kecap manis oyster sauce and water. Reduce heat to low and simmer lamb for 1–2 minutes, until cooked through. Add a splash more water if sauce is too dry. Remove from heat and cover to rest for 1–2 minutes.
6. Spoon ¾ cup cooked rice onto a plate, top with Asian lamb, drizzle with sauce from pan and serve drained, pickled vegetables on top. Sprinkle over sesame seeds and coriander.