A #LoveLambWeek recipe in collaboration with Tasty, Easy, Lamb
How is it September already?! Where has the time gone? This summer seems to have flown by, and I’m sure I’m not the only one who feels this, no? The first week of September sees the third year of #LoveLambWeek, a week created to unite all of us who love lamb, from the producers to the consumers, and to celebrate it as a wonderful, versatile ingredient.
Regular readers of my blog will be well aware that we eat quite a lot of lamb in our kitchen. I don’t know if it’s because it’s a super tasty and affordable meat, or because it’s locally reared, not intensively farmed (I know because I can see them wandering the fields quite happily outside my rural country home!) with low food miles so, to me, it’s an ethically sourced product too. Plus, I know when I am shopping for British lamb I am directly supporting our local farmers. These are all very important things for us meat-eaters to consider, I believe.
So yes! Today I’ve got a rather fantastic ten-minute dish for you. Seriously, it doesn’t even take ten minutes. I timed it. True story. 7 minutes and 49 seconds. The longest part is waiting around for the kettle to boil so you can cook your egg noodles to serve!
The trick to a great stir-fry is to cook the meat without any marinade or sauce on it. You want to flash fry it at a high heat, not stew it in a liquid, which is what happens if you marinade it first. If you cut your lamb leg steaks approximately half a centimetre thick it’ll take only two minutes to cook your meat. Throw in your ginger, cut into matchstick pieces (I’m a ginger fan and love loads of ginger in my stir-fries, but feel free to adjust the quantities to your taste), stir-fry a few more minutes and then add the tamari soy sauce and honey. To make this easier I find it’s best to have measured it out beforehand, whisking the two ingredients together in a small bowl. Then, throw in your veg. I’ve used julienned carrot strips in mine, but you could use any seasonal vegetable – pak choi, peppers, mangetout, a handful of rainbow chard, whatever takes your fancy. For extra colour and
To make this easier I find it’s best to have measured the tamari soy sauce and honey beforehand, whisking the two ingredients together in a small bowl so you just need to pour it in when needed. Then, throw in your veg. I’ve used julienned carrot strips in mine, but you could use any seasonal vegetable – pak choi, peppers, mangetout, a handful of rainbow chard, whatever takes your fancy. For extra colour and taste, I sprinkled some sliced spring onions over the top.
Serve immediately with some egg noodles or rice. I like mine with egg noodles cooked, drained and then drizzled in sesame seed oil and sprinkled liberally with sesame seeds.
Then, curl up on the couch and scoff away while watching your favourite show on Netflix. The perfect lazy weekday meal!
For more lamb recipe inspiration visit the Tasty Easy Lamb website, and follow them on Facebook, Twitter or Instagram. Also, don’t forget to check out Love Lamb Week on Facebook for plenty of lamb recipes!
Ten-Minute Honey Ginger Lamb Stir-Fry
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- Slice your lamb into 0.5 cm wide strips for quicker cooking.
- Heat a spash of sunflower oil in a wok until very hot. Stir fry the lamb strips for 2 minutes until browned.
- Add the ginger root and stir fry a further 30 seconds.
- Add the soy sauce and honey and stir fry for a further 30 seconds.
- Add your vegetables of choice, chopped or sliced finely, and stir fry a further 30 seconds or so until they are wilted/softened but still retain some of their texture.
- Serve immediately with egg noodles or rice.
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This is a commissioned recipe for Tasty, Easy Lamb. Thank you for supporting the brands who make it possible for me do what I love: mess up my kitchen and share recipe stories.