This recipe makes a perfectly balanced dinner that ticks all the nutritional boxes. 


  • 4 lamb rumps (approx. 180gm each), trimmed

  • 2 tbsp olive oil

  • 2 tbsp Sichuan peppercorns, lightly crushed in a mortar

  • and pestle

  • 2 cloves garlic, crushed

  • 2 bunches asparagus, trimmed, cut into 3cm lengths

  • 200gm snow peas, halved diagonally

  • 400gm mixed Asian mushrooms, sliced

  • 2 bunches baby bok choy, quartered

  • 2 green onions, thinly sliced diagonally

  • 1 long red chilli, thinly sliced, if desired

  • Brown rice, to serve


  • 1.

    Pre-heat oven to 200°C. Drizzle lamb with half the oil and coat with the Sichuan peppercorns. Season with sea salt.

  • 2.

    Preheat a barbecue to medium high heat and sear the lamb for 5 minutes over medium high heat until evenly browned. Place lamb in a roasting dish and roast for 15 to 20 minutes or until cooked to your liking. Set aside to rest for 10 minutes before thinly slicing lamb.

  • 3.

    Meanwhile, heat the remaining oil on the barbecue over high heat. Stir-fry garlic for 30 seconds. Add the asparagus, snow peas and mushrooms, and stir-fry for 1 to 2 minutes, or until tender. Add bok choy and stir-fry for a further 30 seconds, or until wilted.

  • 4.

    Serve lamb with stir fried vegetables topped with green onions and chilli, if desired, and brown rice.


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