traditional lamb stir fry
traditional lamb stir fry
traditional lamb stir fry

Traditional Lamb Stir-Fry


March 9, 2016

  • Prep: 10 mins
  • Cook: 20 mins
  • Yields: 8 servings


1 tbsp sesame seeds, toasted

1/4 cup soy sauce

2 tbsp red wine or water

1/2 tsp garlic powder

1/4 tsp ground ginger

1 tbsp cornstarch

1/4 tsp pepper

1/8 tsp cayenne

2 tsp peanut oil

1 lb American Lamb leg, cut into strips

3 medium carrots, finely diced

2 stalks celery, sliced diagonally

1 cup sliced mushrooms

1 cup snow peas, trimmed

3 cups shredded cabbage

1 can (8 ounces) sliced water chestnuts, drained

6 green onions, sliced diagonally

1 can (2 ounces) diced pimento, drained

Hot cooked rice


1Toast seeds in wok; set aside.

2In small bowl, combine soy sauce, wine, garlic, ginger, cornstarch, pepper and cayenne. Set aside.

3Heat wok or large skillet; heat oil. When hot, add lamb strips; stir-fry for 2 minutes. Add carrots, celery and mushrooms; stir-fry with lamb for an additional 2 minutes. Remove lamb and vegetables from wok; keep warm. Add soy sauce mixture to wok; stir until mixture begins to thicken. Immediately add lamb and cooked vegetables; add pea pods, cabbage, chestnuts, onions and pimento. Stir-fry for 2 minutes. Sprinkle with toasted sesame seeds and serve with hot cooked rice.

Recipe and image provided by the American Lamb Board


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