Lamb and Vegetable Stir Fry

Lamb and Vegetable Stir Fry



1 tablespoon sesame seeds, toasted
1/4 cup soy sauce
2 tablespoons red wine or water
1/2 teaspoon garlic powder
1/4 teaspoon ground ginger
1 tablespoon cornstarch
1/4 teaspoon pepper
1/8 teaspoon cayenne
2 teaspoons peanut oil
1 pound Cedar Springs or Shepherd’s Pride 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 for 8


  1. Toast seeds in hot wok; set aside.
  2. In small bowl, combine soy sauce, wine, garlic, ginger, cornstarch, pepper and cayenne. Set aside.
  3. Heat wok or large skillet; heat oil. When hot, add lamb strips; stir-fry for 4 minutes. Add carrots, celery and mushrooms; stir-fry with lamb for about 4 more minutes.
  4. Remove lamb and vegetables from wok; keep warm. Add soy sauce mixture to wok; stir until mixture begins to thicken, about 8 minutes. Immediately add lamb and cooked vegetables; add pea pods, cabbage, chestnuts, onions and pimento.
  5. Stir-fry for 4-5 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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