Asian Lamb with Jasmine Rice and Sesame Slaw

Steps

1. Combine rice, water and 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.
2. While rice cooks, pat lamb dry and toss with first measure of Asian lamb sauce in a small bowl. Set aside to marinate for about 10 minutes.
3. While lamb marinates, combine sweet chilli sauce, sesame oil, olive oil, rice wine vinegar and mayonnaise in a medium bowl and set aside.
4. Heat a drizzle of oil in a medium fry-pan on mediumhigh heat. Cook lamb for 2-3 minutes for medium each side (depending on thickness), or until cooked to your liking. Set aside to rest for about 5 minutes before slicing thickly.
5. While lamb rests, trim end 1cm off bok choy and thinly slice; thinly slice capsicum; grate carrot. Add veggies to bowl with dressing, toss and season to taste.
6. To serve, place ¾ cup cooked jasmine rice per person into a bowl and top with slices of Asian lamb. Drizzle with remaining Asian lamb sauce and sprinkle with sesame seeds. Top with a handful of sesame slaw.