Festive marinated Asian-style lamb served with grilled vegetables

Lamb and Mutton SA
6 servings Prep: 20 mins, Cooking: 20 mins
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Marinated Asian-style barbequed lamb served with grilled vegetables and a selection of sauces alongside a mealie rice bowl.

By Independent Contributor December 01 2021
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Ingredients (36)

For the lamb
500 g lamb loin — deboned leg of lamb, sliced very thinly
1 red onion — thinly sliced
1 carrot — thinly sliced
1 cup bean sprouts
1 cup spring onion
1 cup tenderstem broccoli
1 cup baby corn — halved lengthways
1 cup snow peas
2 pak choy — halved
1 red pepper — cut into slices
1/2 tbsp vegetable oil
1 1/2 cup mealie rice — steamed to serve
For the marinade
1/2 onion — grated
1/2 apple — peeled, cored, and grated
1 garlic clove — finely chopped
2 tbsp fresh ginger — grated
5 tbsp soy sauce
2 tbsp mirin — or sherry
1 tbsp vegetable oil
2 tbsp orange juice
1 tbsp sugar
1/4 tbsp black pepper
For the soy-based sauce
1 tbsp cornstarch
1 tbsp soy sauce
3 tbsp hoisin sauce
2 tbsp mirin — or sherry
1/4 cup water
1/2 tsp sesame oil
1/2 tsp sesame seeds — freshly ground
For the peanut sauce
1 tbsp vegetable oil
1/2 onion — grated
1 garlic clove — finely chopped
1/2 cup peanut butter
1 tsp chilli powder
1/4 cup soy sauce
1 tbsp fresh lemon juice
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Method:

Prepare the marinade 

Prepare the marinade by mixing the onion, apple, garlic and ginger.  Add the soya sauce, mirin, orange juice, sugar, and pepper. Blend all the ingredients together.

Add the slices of lamb to the marinade. Mix and marinate for 15-30 minutes.

Note: Placing the lamb in the freezer for an hour or two makes it easier to slice the lamb very thinly.  

Prepare the lamb and vegetables 

Place all the sliced and prepared vegetables on a plate alongside an electric or gas hotplate. Turn the heat to medium high and add some vegetable oil to the pan.

Place some vegetables around the edges, and then turn the heat down to Medium. Cook the vegetables for about 2-3 minutes. Add some of the lamb slices in the middle of the pan and continue to cook for 3-5 minutes until the lamb is cooked. Turn the meat and vegetables from time to time to prevent over cooking. Spoon some of the marinade over the vegetables whilst cooking.

When the lamb is cooked through, plate the finished meat and vegetables. Repeat the cooking process until all the ingredients have been cooked. Add the sauce to the hotplate. Stir and let simmer for 1-2 minutes until thickened. Serve warm with steamed rice and any additional sauces of your choice.

Prepare the soya-based sauce

Mix the cornstarch with the soya sauce, mix in the remaining sauce ingredients, Hoisin sauce, mirin water sesame oil and sesame seeds. Pour over the meat and vegetables once they are cooked or if preferred cook until thickened and serve separately.

Prepare the peanut sauce 

Heat the oil in a pan over medium heat. Fry the onions and garlic until soft and translucent, not brown. Add the chili powder and mix.

Add the peanut butter and stir until melted. Add the soya and lemon juice and blend well. Place in a serving dish and serve with the Asian barbeque.

Supported by the Red Meat Industry of SA – Recipes and styling by Gerrie du Rand and photos by Michelle Parkin.



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