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Dead easy Hoisin Lamb


  • Heat a thin layer of oil in a heavy-bottomed pan and seal the lamb all over. Remove and allow to rest, before slicing into chunks. 
  • Pour off the oil from the pan and add the orange juice with 1½ cups stock and the Hoisin. Stir and bring to the boil.
  • Then turn the heat down and return the lamb with the spring onions. Toss to heat through. 
  • At the same time, briefly blanch the snowpeas in a pot of boiling water until crisp-tender. Drain well. 
  • To serve, mound steamed rice in individual bowls and top with the snowpeas, lamb, some of the sauce and a little orange zest.


  • olive oil
  • 2 lamb backstraps
  • juice & grated rind of 1 orange
  • 2 cups chicken stock
  • a generous slurp of Hoisin sauce
  • 2 spring (green) onions, cut into lengths
  • 20 snowpeas

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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