Lamb Tapa with Mint and Parsley Fried Rice

Who says lamb is too pricey for everyday cooking? This Filipino-Mediterranean breakfast recipe makes use of lamb shoulder, one of the more budget-friendly lamb cuts. Use it for your tocino recipe too!

Serves 1  Prep Time 18 minutes (plus at least 12 hours marinating time)  Cooking Time 15 minutes

For the Lamb Tapa
150 grams lamb shoulder, pounded and cut into bite-size pieces
2 tablespoons soy sauce
2 tablespoons brown sugar
1 teaspoon ginger, minced
1 teaspoon garlic, minced
1 tablespoon vinegar

For the Mint and Parsley Fried Rice
1 tablespoon butter
2 tablespoons onion, minced
1 cup cooked rice
1 teaspoon chopped mint leaves
1 teaspoon chopped parsley leaves
salt and pepper to taste

2 eggs, scrambled
1 tomato, halved and grilled

1  In a large bowl, mix together lamb, soy sauce, brown sugar, ginger, garlic, and vinegar. Help the meat absorb the marinade by massaging it for 10 minutes before leaving to marinate for 12 hours.

2  Cook tapa in oil until done.

3  In another pan, heat butter and sauté onion. Once onion is golden brown, pour the rice, mint, and parsley. Mix well and season with salt and pepper.

4  Arrange lamb and serve with parsley rice, scrambled eggs and grilled tomato on the side.

Shopping tip Check out your supermarket’s meat section for marinated meats like tapa and tocino to shorten prep time on workday mornings.

Photography by David Hanson | Food Preparation by Melissa Sison of Butter Diner | Food Styling by Sharlene Tan | Prop Styling by Angelo Comsti

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