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Minted Lamb Stir-fry

Lamb and mint have a long-established partnership that works particularly well in this full-flavoured stir-fry. Serve with plenty of crusty bread.

ingredients

serves 2
275 g (10 oz) lamb neck fillet
30 ml (2 tbsp) sunflower oil
10 ml (2 tsp) sesame oil
1 onion, roughly chopped
2 garlic cloves, crushed
1 fresh red chilli, seeded and finely chopped
75 g (3 oz) fine green beans, halved
225 g (8 oz) fresh spinach
30 ml (2 tbsp) oyster sauce
30 ml (2 tbsp) fish sauce
15 ml (1 tbsp) lemon juice
5 ml (1 tsp) caster sugar
45 ml (3 tbsp) chopped fresh mint
salt and ground black pepper
fresh mint sprigs, to garnish
crusty bread, to serve

method

1. Trim the lamb of any excess fat and cut into thin slices. Heat the sunflower and sesame oils in a preheated wok or large frying pan and stir-fry the lamb over a high heat until browned. Remove with a slotted spoon and drain on kitchen paper.

2. Add the onion, garlic and chilli to the wok and cook for 2 - 3 minutes. Add the beans to the wok and stir-fry for 3 minutes.

3. Stir in the spinach with the browned lamb, oyster sauce, fish sauce, lemon juice and sugar. Stir-fry for a further 3 - 4 minutes, or until the lamb is cooked through.

4. Sprinkle over the mint, adjust the seasoning and garnish with mint sprigs. Serve piping hot, with plenty of crusty bread to mop up all the juices.

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