This recipe makes a perfectly balanced dinner that ticks all the nutritional boxes.
Pre-heat oven to 200°C. Drizzle lamb with half the oil and coat with the Sichuan peppercorns. Season with sea salt.
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.
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.
Serve lamb with stir fried vegetables topped with green onions and chilli, if desired, and brown rice.
This recipe was provided by BeefandLamb.com.au
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