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- Salt and pepper lamb with char-grilled vegetables
Salt and pepper lamb with char-grilled vegetables
Serves
4
Prep Time
20
Cook Time
25
Ingredients
3 x 220g Lamb Rumps, fat trimmed
3 Egg Whites
120g Rice flour
100g Plain flour
1/2 tsp Sea salt
1/2 tsp Freshly ground pepper
Vegetable oil, to fry
1 Red capsicum, cut into thick strips
1 Green capsicum, cut into thick strips
2 Zucchini, thinly sliced
Green onions, thinly sliced
Chilli mayonnaise and lime wedges, to serve
Method
- Slice the lamb rump across the grain into small, thin strips
- Place the flours, salt and pepper in a large bowl and stir to combine
- In a separate bowl, whisk the egg whites.
- Heat the vegetable oil to 180°C. Dip the lamb into the egg white and then the dry seasoning, shaking off any excess.
- Cook the lamb, in batches, for 3 to 4 minutes or until lightly golden and crispy. Drain on a paper towel lined plate.
- Meanwhile, in a lightly oiled char-grill pan over medium-high heat, cook the capsicum and zucchini for 2 to 3 minutes each side, or until slightly charred and tender.
- Serve the salt and pepper lamb sprinkled with green onions with the char-grilled vegetables, mayonnaise and lime wedges
Tips
- If you enjoy spice, you could add a teaspoon of chilli powder to the flour mixture.
- Serve with brown rice and steamed Asian greens for a great midweek meal.
- Any vegetables that you enjoy can be char-grilled and served with the salt and pepper lamb – e.g. sweet potato, asparagus, eggplant.