Rare Medium

Summer Lamb

Stir Fried Lamb with summer greens

Sam Burke

Prep Time - 20 Min
Cook Time - 6 Min
Serves - 10

Meat Lamb

Cut Shoulder

Lamb

2kg Lamb Leg, (or shoulder) thinly sliced across the grain (Cantonese Cut)

Other ingredients

80mls sesame oil
25g garlic cloves, crushed
30g piece ginger, peeled, finely grated
125g sambal oelek
125mls Soy sauce
75mls Oyster sauce
300g brown onions, thinly sliced
500g radishes, trimmed, quartered
700g yellow capsicums, deseeded, chopped
200g snow peas, trimmed
1 bunch green onions, cut into 1 inch pieces
250g shiitake mushrooms, stems removed, caps thinly sliced
15g basil leaves
Green onions(shallots) to garnish

Serving Suggestions

Steamed rice

Heat half the sesame oil in a wok over high heat, add half the garlic, half the ginger and half the sambal oelek. Add lamb, toss then add soy sauce and oystersauce. Cook in batches for 2-3 minutes, tossing and stirring often, until browned.
Remove and repeat with remaining lamb and set aside.Clean wok. Add remaining sesame oil, onions, remaining garlic, ginger and sambal oelek to the wok. Add radishes, capsicums, snow peas and green onions to wok, cook tossing for 2-3 minutes or until softened. Add mushrooms and basil cook, tossing, for 1 minute. Return lamb back into wok, toss to combine.
Serve with rice and garnished with green onions(shallots).

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