These lamb skewers are not taking no for an answer. Not that you'd be inclined to refuse these tender sticks served atop fluffy and fragrant jasmine rice. Still, we reckon it's the quick, pan-simmered broccolini coated in a sweet and sticky black bean sauce that really seals the dinnertime deal on this one.
Place rice and 310ml (1¼ cup) cold water in a saucepan over high heat and bring to the boil. Reduce heat to low, cover with a lid and cook for 15 minutes or until cooked through. Leave covered until ready to serve. While the rice is cooking, continue with step 2.
Heat a frypan over medium-high heat. Brush lamb skewers with a little sesame oil and season with salt and pepper. Cook for 4 minutes each side or until cooked through. Set aside and keep warm. While lamb is cooking, continue with step 3.
Peel and thinly slice eschalot. Peel and crush garlic. Trim broccolini and cut into thirds.
Heat remaining sesame oil in a separate frypan over high heat. Add garlic, eschalot and broccolini, season with salt and pepper and cook, stirring occasionally, for 4–5 minutes or until starting to caramelise.
Place black bean sauce, cornflour, soy sauce, caster sugar and 125ml (½ cup) water in a small bowl and mix to combine. Add to vegetables and cook, stirring, for 1 minute or until sauce is thickened slightly and warmed through.
Divide rice between bowls. Top with broccolini and black bean sauce and lamb skewers.