1.Preheat oven to moderately hot (200°C/180°C fan-forced).
2.Cook lamb in heated oiled wok until browned. Place lamb on oiled wire rack in baking dish; brush with combined kecap manis, seeds and half of the garlic. Roast, uncovered, about 25 minutes or until cooked as desired. Cover; stand 5 minutes, slice thickly.
3.Meanwhile, heat oil in same wok; stir-fry ginger and remaining garlic until fragrant. Add remaining ingredients; stir-fry until gai lan is just wilted. Serve lamb on gai lan mixture.
If you have a barbecue with a lid, try browning the lamb on the barbecue and finishing it off in a baking dish (on the barbecue) with the lid down.Note