Wok-tossed mediterranean lamb

Wok-tossed mediterranean lamb

Wok d’agneau à la méditerranéenne

By
From
Luke Nguyen's France
Serves
4
Photographer
Alan Benson

Combining French flavours and Asian cooking techniques, this recipe for wok-tossed lamb with carrots and vegetables is super simple and super delicious. Whole lamb rump is perfect for slow-roasting, but sliced and marinated, it’s also great to quickly stir-fry.

Ingredients

Quantity Ingredient
500g lamb rump, cut into 2 cm cubes
pinch thyme leaves
pinch rosemary leaves, plus extra to garnish
60ml olive oil
2 french shallots, diced
1 purple carrot, sliced
1 yellow carrot, sliced
1 spring onion, sliced
6 baby zucchini, sliced
1 fresh globe artichoke heart, sliced, (or a marinated artichoke)
1 tomato, diced
1 tablespoon diced preserved lemon
1 tablespoon diced black olives
1 tablespoon soy sauce
1 tablespoon oyster sauce
6 basil leaves, plus extra to garnish
edible flowers, to garnish
Bread cones, to serve

Method

  1. In a large bowl, combine the lamb, thyme, rosemary, 1 tablespoon of the olive oil and a pinch of sea salt. Leave to marinate for 10 minutes.
  2. Fire up a wok until smoking-hot. Add the remaining olive oil, then wok-toss the lamb for 1 minute. Add the shallot, carrots, spring onion, zucchini, artichoke and tomato and cook, tossing, for a further 1 minute.
  3. Now add the preserved lemon, olives, soy sauce and oyster sauce. Keep tossing for 1 minute, then add the basil. Turn off the heat.
  4. Scoop the lamb mixture into the bread cones. Serve straight away, garnished with edible flowers, and some extra rosemary and basil.
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