I have joined with Bord Bia to support the European campaign to promote lamb. Lamb can be quick and easy to prepare, is convenient, versatile and suitable for everyday meals, whether you’re a traditionalist or are looking for an ethnic twist. You’ll love its natural flavour. A wide variety of cuts makes it suitable for a range of dishes and cooking methods, from quick mid-week meals to special dinners at weekends or holidays. Lamb is grass-fed and raised outdoors across Ireland and the rest of Europe and sheep farming supports the local economy and communities.
PREP: 45 mins
COOK: 10 mins
500 g lamb stir-fry strips
2 tablespoons sesame oil
3 cloves of garlic, peeled and crushed
1½ teaspoons fresh ginger, grated
800 g mixed vegetables, for example peppers, broccoli, carrots, leeks, onions and mushrooms
1 level tablespoons cornflour
4 tablespoons soy sauce
50 ml sherry vinegar
Salt and freshly ground black pepper
3 tablespoons groundnut oil
2 tablespoons toasted sesame seeds
To serve: Basmati rice
For the sesame oil into a bowl along with the crushed garlic cloves and grated ginger. Add the lamb strips and mix well. Cover and leave to rest for 30 minutes at room temperature.
Finely slice your selected vegetables.
Place the meat and marinade into a hot wok and stir-fry on a high heat until golden brown. Mix the cornflour with the soy sauce. Then add it to the wok along with the vinegar and 250 ml water. Bring to the boil, reduce the heat and allow to simmer for 1 minute, season to taste. Transfer to a serving dish and keep warm while you cook the vegetables.
Dry the wok, pour in the groundnut oil and heat. Add the vegetables and stir-fry for several minutes. Ensure they remain crunchy. Season.
Sprinkle the sesame seed over the vegetables and meat and serve with rice.