Lamb & mint stir-fry







Cook Time

35-40 Min


  • 2 tablespoons vegetable oil
  • 850g/1 3⁄4lb lamb loin fillets, thinly sliced across the grain
  • 2 garlic cloves, finely chopped
  • 1 red onion, cut into wedges
  • 1 fresh red chilli, seeded and finely chopped
  • 15g/1⁄2oz fresh mint, chopped

For the sauce

  • 50ml/2fl oz freshly squeezed lime juice
  • 2 tablespoons sweet chilli sauce
  • 2 tablespoons Thai fish sauce
  • To make the sauce, combine the lime juice and chilli and fish sauces in a small bowl.
  • Heat a wok over a high heat, add 1 tablespoon of the oil and swirl it around to coat the side of the wok. Add the lamb in batches, stir-frying each batch for 2 minutes or until browned. Remove from the wok.
  • Heat the remaining oil in the wok, add the garlic and onion, and stir-fry for 1 minute, then add the chilli and cook for 30 seconds. Return the lamb to the wok, pour in the sauce and cook for 2 minutes over a high heat. Stir in the mint, then serve immediately.
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