Prep time: 20 min – Total time: 28 min –
Makes: 4 servings
1/2 cup pineapple juice
1/4 cup oil
2 tablespoons golden syrup
1 tablespoons VEGEMITE
Finely grated rind and juice of 1 lime
5 cm piece root ginger, chopped
2 long green chillies, chopped
2 star anise
1 cinnamon stick, broken
4 lamb leg steaks
1/4 red cabbage, finely shredded
1/4 green cabbage, finely shredded
5 spring onions, finely sliced
1 carrot, peeled and cut into julienne strips
1/4 cup mint leaves, finely sliced
1/3 cup ZOOSH So Fabulous Kickin’ Coleslaw It’s Creamy & Tangy Dressing
COMBINE the juice, oil, golden syrup, VEGEMITE, lime, ginger, chillies and spices in a large shallow dish. Add the lamb, cover with plastic wrap and refrigerate for at least a couple of hours.
COMBINE the remaining ingredients in a large bowl and mix to combine. Cover and chill until required.
LIFT the lamb from the marinade and char grill or barbeque for 3-4 minutes on each side or until cooked. Rest, wrapped in foil for 5 minutes. Cut into slices. Divide salad between serving plates and top with lamb. Serve immediately.