Lamb with Zucchini and Ginger (Stir-fries)

 

                    The addition of thick french fries and a generous amount of green vegetables turns a lean lamb stir-fry into a simple but delicious meal, served straight from the wok.

Serves 4

• 10 ml sesame oil
• 15 ml lemon juice
• 30 gr fresh ginger, peeled and finely chopped
• 60 ml chopped fresh mint
• 350 gr lean lamb, cut into thin slices
• 700 gr large waxy new potatoes, scrubbed
• 60 ml canola oil
• 2 zucchini, sliced on the diagonal
• 6 scallions, sliced on the diagonal
• 250 ml frozen peas, thawed
• 15 ml salt-reduced soy sauce
• 80 ml diluted salt-reduced or homemade beef or vegetable stock
• 10 ml honey

1. Whisk together the sesame oil, lemon juice, half the ginger and 15 ml of the chopped mint in a shallow dish ; add the lamb and stir well, then cover and leave to marinate while you prepare the remaining ingredients.
2. Put the potatoes in a large pot and pour over enough boiling water to cover them ; bring back to a boil, half-cover the pan with a lid and simmer for 12 minutes or until almost tender when pierced with the tip of a sharp knife.
3. Drain and leave until the are cool enough to handle ; cut across into slices slightly thicker than 5 mm, then cut the slices into thick french fries, put them in a bowl, drizzle with 15 ml of the canola oil and gently toss to coat.
4. Heat 15 ml of the remaining oil in a wok or a large frying pan.
5. When the oil is hot, add the lamb and stir-fry over high heat for 1 minute or until just browned, but still fairly rare ; quickly remove and set aside.
6. Add the remaining oil in the wok and, when hot, add the sliced zucchini and stir-fry for 1 minute ; add the french fries, cook for 3-4 minutes, stirring all the time, until lightly browned, taking care not to break up the potatoes.
7. Add the scallions and cook fur 1 more minute, stirring ; reduce the heat to medium and add the peas, soy sauce, stock, honey and remaining ginger.
8. Return the lamb with any juices ; stir-fry for 2-3 minutes or until the liquid is bubbling and everything is tender and hot.
9. Season to taste, scatter the remaining chopped mint over the top, then serve.

Each serving : 28 g protein, 22 g fat, 32 g carbohydrate, 7.5 g fibre, 451 Calories.

BON APPÉTIT