Salt and pepper lamb with char-grilled vegetables

Serves

Prep Time

Cook Time

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

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

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.