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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.
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