Hawaiian Style Lamb Po-Ke Bowl


600g Lamb rump trimmed

2 TBS Soy sauce + extra for drizzling
2 cloves Garlic – crushed
1/2 tsp Sesame oil
1/2 tsp Chilli flakes + extra to serve
1 Cup brown rice
1 green Capsicum – diced to 1 cm pieces
250g Cherry tomatoes (halved)
1 Avocado – 1.5 cm diced or sliced
2 Spring onions – finely sliced + extra to serve
1/2 cup chopped Coriander
Juice of 1 Lemon

Lemon wedges to serve

  1. Combine soy, garlic, sesame oil and chilli flakes in a bowl large enough to hold the lamb. Coat the lamb thoroughly with the marinade and marinate for at least 1 hour – or overnight if possible.
  2. Wash the rice and cook according to the packet instructions.
  3. When ready to cook – preheat a BBQ for 10 minutes; or get it to temperature (if using charcoal). Using a probe or meat thermometer; cook until the internal temperature reaches 55C. Transfer the lamb to a plate and cover with foil to rest for around 10-15 minutes; then slice into 2 cm pieces.
  4. Place the rice into a large bowl and add Capsicum, Tomato, Avocado, Spring onion and Coriander. Drizzle with the Lemon juice and 1-2 teaspoons of Soy sauce. Stir gently and divide into the serving bowls..
  5. Top the bowls with the lamb, sprinkle with the extra Spring onion and Chilli flakes and serve with Lemon wedges on the side.