Recipe
Sichuan pepper lamb rump with asparagus stir-fry
- Serves 4
- Prep Time 15 mins
- Cooking Time 35mins
Ingredients
- Serves 4
Method
- Pre-heat oven to 200°C. Drizzle lamb with half the oil and coat with the Sichuan peppercorns. Season with sea salt. In a large non-stick frying pan sear the lamb for 5 minutes over medium high heat until evenly browned. Place lamb in a roasting dish and roast for 15 to 20 mins or until cooked to your liking. Set aside to rest for 10 minutes before thinly slicing lamb.
- Meanwhile, heat the remaining oil in a wok over high heat. Stir fry garlic for 30 seconds. Add the asparagus, snow peas and mushrooms, and stir fry for 1 to 2 minutes, or until tender. Add bok choy and stir fry for a further 30 seconds, or until wilted.
- Serve lamb with stir fried vegetables topped with green onions and chilli, if desired, and brown rice.