Name: Festive marinated Asian-style lamb served with grilled vegetables
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 6 servings
Cuisine: Asian
Ingredients: 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; 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; 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; 1 tbsp vegetable oil

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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.