Handheld Lamb Stir-Fry

Handheld Lamb Stir-Fry


Ingredients for Stir-Fry

1/2 package of linguine (about 8 ounces), al dente
1 zucchini, sliced
4 mushrooms, sliced
3 pounds boneless Cedar Springs or Shepherd’s Pride lamb leg
8 large tortilla wraps
1 teaspoon sesame oil, reserve for cooking

Ingredients for Stir-Fry Sauce

2/3 cup soy sauce
1 cup chicken broth
1/3 cup seasoned (or regular) white wine vinegar
3 tablespoons brown sugar
2 tablespoons sesame oil
1 tablespoon olive oil
2 tablespoons minced garlic
2 tablespoons garlic
1/4 cup water


  1. Cook linguine, el dente, according to package directions and drain.
  2. Combine stir-fry sauce ingredients together in a mason jar or sealable container and mix well. Store in the refrigerator for up to 2 weeks.
  3. Slice lamb into small strips or pieces, or utilize the food processor, which is perfect for slicing meat for a stir-fry.
  4. Put a teaspoon of sesame oil in the skillet on high to sear the lamb and veggies and get them a little crispy.
  5. Add about 2 tablespoons of stir-fry sauce. Stir the lamb and vegetables occasionally until the lamb is almost cooked through.
  6. Add par-cooked noodles, and remaining sauce, and continue to cook until the sauce is reduced to a thick consistency and the lamb is fully cooked. Remove pan from heat.
  7. Steam the wraps in the microwave for a minute. Fill the wraps with stir-fry and fold the sides inward, then roll over.

Recipe and Image Provided by the THE TIP TOE FAIRY.

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