Lemon and honey make a classical stir-fry combination in sweet dishes, and this lamb recipe shows how well they work together in savoury dishes, too. Serve with a fresh mixed salad to complete this delicious dish.
450 g (1 lb) boneless lean lamb
15 ml (1 tbsp) grapeseed oil
175 g (6 oz) mangetouts, topped and tailed
3 spring onions, sliced
30 ml (2 tbsp) clear honey
juice of 1/2 lemon
30 ml (2 tbsp) chopped fresh coriander
15 ml (1 tbsp) sesame seeds
salt and ground black pepper
1. Using a cleaver, cut the lamb into thin strips.
2. Heat the wok, then add the oil. When the oil is hot, stir-fry the lamb until browned all over. Remove from the wok and keep warm.
3. Add the mangetouts and spring onions to the hot wok and stir-fry for 30 seconds.
4. Return the lamb to the wok and I add the honey, lemon juice, chopped coriander and sesame seeds and season well. Stir thoroughly to mix. Bring to the boil, then allow to bubble vigorously for 1 minute until the lamb is completely coated in the honey mixture. Serve immediately.
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