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.


This recipe was provided by

Like this recipe? Subscribe to our newsletter to get more recipes like this delivered striaght to your inbox.

By registering you agree to our Terms of Use, Privacy Policy and Privacy Notice

Metric Converter

Tell us what you think in the comments below


Sign Out

Click to Rate

Join the Conversation

Please note, LifeStyle cannot respond to all comments posted in our comments feed. If you have a comment or query you would like LifeStyle to respond to, please use our feedback form.

0 0 0 0 0
Average Rating
0 comments • 0 ratings