Sweet and Spicy Lamb

Prep Time: 20 mins | Cooking Time: 28 mins | Serves: 4


  • 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.



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