Quick Lamb Stir Fry
What you need:
500g lamb tenderloins - we used those from MM Fresh, which is natural grassfed lamb from New Zealand
2 tablespoons tamari (or soy sauce)
4 tablespoons sesame oil (2 for the marinade and 2 for frying)
2 cloves of garlic, minced
1 inch cube of ginger, grated and peeled
Juice of half a lemon
1 tablespoon of honey
1 sprig of broccoli
2 handfuls of beansprouts
1 handful of enoki mushrooms
Coriander to garnish
Black pepper to grind on top
Rice to serve.
Put your rice onto cook and 10 minutes before the end of its cooking time, start cooking this dish.
Prepare your marinade by mixing 2 tablespoons of tamari, 2 tablespoons of sesame oil, garlic, ginger, lemon juice and honey.
Cut your lamb into 2 inch long piece and immerse in the marinade. Squelch the marinade into the meat with your hands, cover and refrigerate for 5 minutes while you wash and prep your veg.
You can use any stirfry veg you like, but I used broccoli stem (having given my kids the florets for their dinner and besides, I harbour a strange passion for the crunchy stem!), enoki mushrooms and beansprouts.
Heat 1 tablespoon of sesame oil in a wok and then stirfry your lamb pieces for around 2 minutes. Remove it with a slotted spoon and rest it on a plate. It should be still pretty pink in the middle. If you would like it cooked more well done, stirfry it for around 4 minutes in total.
Then using the same wok, add your broccoli stem first, adding a little more sesame oil if the pan looks too dry. After 1 minute, add the enoki and beansprouts, then after another minute, add the lamb back with the rest of the marinade and stir through for another minute.
P0ur the contents of the wok into a serving bowl and garnish with coriander then grind black pepper on top. Serve with rice.
Serves 2-3 as a main course