Stir-Fried Lamb With Mint
This lamb stir-fry recipe combines fresh mint with a flavorful Asian-style sauce that complements the distinctive taste of the lamb without overpowering it. Serve with plain steamed rice or your favorite Asian-style noodle. Pictured here is steamed bamboo rice, a short grain rice infused with bamboo extract. It has a mild, herbal flavor and a pale green color when cooked. Definitely worth a try.
- 1 lb boneless lamb shoulder chops (see recipe notes)
- 2 teaspoons sesame oil
- 2 tablespoons oyster sauce
- 2 tablespoons fish sauce
- 2 tablespoons lime juice
- 1 tablespoon sugar
- 2 tablespoons vegetable oil
- 1 cup red onion, chopped
- 1 jalapeno pepper, finely chopped
- 2 garlic cloves, finely chopped
- 8 ounces baby spinach
- Freshly ground black pepper to taste
- 1/4 cup fresh mint, chopped
Slice the lamb across the grain into thin, bite-sized pieces. Place in a small bowl, drizzle with the sesame oil, season with some freshly ground black pepper, stir to coat and set aside.
Whisk together the oyster sauce, fish sauce, lime juice and sugar in a small bowl until the sugar is dissolved and set aside.
Heat the vegetable oil in a large pan over high heat. Add the lamb and stir-fry for 2 or 3 minutes, until nicely seared, but still pink in the middle. Transfer to a plate and set aside.
Reduce the heat to medium-high, and add the onion. Sauté for 1 to 2 minutes. Add the jalapeno and continue cooking for another minute. Add the garlic and sauté, stirring constantly for 1 more minute, until the garlic is soft and fragrant. Stir in the reserved sauce and cook until piping hot, about 1 minute. Add the lamb back to the pan, stir, then add the baby spinach. Toss until the spinach is wilted, then remove from the heat. Season with more freshly ground black pepper, then stir in the mint.
Serve with steamed rice or cellophane noodles.
Makes 4 servings
Saratoga lamb chops are available on a pretty consistent basis at Whole Foods Market, but any tender cut of boneless lamb would work well in this dish.
Adapted from Thai & Southeast Asian Cooking by Deh-Ta Hsiung, Becky Johnson and Sallie Morris.