Honey And Five Spiced Lamb With Stir Fry Vegetables Food

HONEY AND FIVE SPICED LAMB WITH STIR FRY VEGETABLES

Honey and Five Spiced Lamb With Stir Fry Vegetables image

I just make this with vegetables as my hubby and I are trying not to eat to many carbs in the evening, at the moment, so I have limited starchy carbs to only 1-2 days a week. I do usually make this with noodles thrown in, so feel free to add them if you want, if you do, I would lower amounts of meat and vegetables or it will be too much for 4.

Provided by The Flying Chef

Categories Lamb/Sheep

Time 30m

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

1 teaspoon five-spice powder
60 ml oyster sauce
3 tablespoons honey
2 tablespoons rice vinegar
3 garlic cloves, sliced thinly
800 g lamb fillets, sliced thinly
1 tablespoon sesame oil
2 red chilies, sliced thinly
1 teaspoon fresh ginger, grated
1 medium red onion, sliced thinly
250 g broccoli florets, chopped (8 large)
100 g snow peas, trimmed
200 g bean sprouts
1/4 cup coriander, finely chopped

Steps:

Combine five-spice, sauce, honey, vinegar and garlic in a bowl.
Combine lamb with 1-11/2 tablespoons of the five-spice mixture in a bowl.
Heat oil in a wok; stir-fry lamb in batches, until browned. Remove and set to one side.
Add onion, ginger and chili and stir-fry until onion softens, return lamb with remaining five-spice mixture.
Add broccoli stir-fry 3 Min's, add snow peas and sprouts and stir-fry until veg are just tender. Stir in coriander.
Note: Cooking time will be longer if not using a wok.

Nutrition Facts : Calories 774.6, Fat 57.2, SaturatedFat 24.1, Cholesterol 148, Sodium 639.4, Carbohydrate 28.6, Fiber 2.5, Sugar 18.4, Protein 37.9

LAMB STIR-FRY

Lamb stir-fry image

A quick, healthy and tasty stir-fry

Provided by caroladams

Time 20m

Yield Serves 2

Number Of Ingredients 0

Ingredients

Steps:

Cook noodles
Spray a wok with oil and heat. Stir -fry lamb for 2 minutes until browned
add all the vegetables and fry for 2-3 minutes, stir in sauces and drained noodles
Toss until everything is coated with sauce, serve and garnish with coriander
per serving: 370kcals, 8g fat

MOROCCAN SPICED LAMB

Moroccan Spiced Lamb image

A recipe from TV political correspondent Andrew Marr, that was on 'Full on Food' a year or so ago. Just found the print-out in my stash. Haven't made this yet, but I'm hoping to over Easter.

Provided by Ppaperdoll

Categories Lamb/Sheep

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

1 leg of lamb, boned
4 -6 tablespoons chopped of fresh mint
100 g dried apricots, chopped
100 g dried dates, chopped
100 g pine nuts, toasted and crushed
1 orange, zest of
1 lemon, zest of
1 tablespoon olive oil
4 -6 tablespoons harissa, plus extra for the gravy
4 tablespoons cumin seeds
red wine

Steps:

Preheat oven to 220 degrees C/ 425 degrees F.
In samll bowl, combine mint, apricots, dates, pine nuts, orange and lemon zests, and olive oil and mix well. Season with salt and pepper.
Press fruit mixture into leg cavity, tie with kitchen string to hold together. Spread harissa paste over leg and sprinkle with cumin seeds.
Place leg of lamb in a roasting tin and roast in preheated oven 40 minutes per kilogram (20 minutes per pound) or until lamb is cooked to desired done-ness.
Remove lamb from oven and let rest on cutting board a few minutes while you make the gravy.
For gravy, put roasting tin on stove top and bring to a high heat. Stir in a teaspoon of harissa paste, (optional), a splash of red wine and enough water to bring it to a gravy-like consistency.
Let gravy bubble and thicken until reduced by half.
Carve lamb and serve with the gravy, bulgar wheat (kasha) aand a green salad.

Nutrition Facts : Calories 235.9, Fat 14.7, SaturatedFat 1.2, Sodium 10.2, Carbohydrate 27.2, Fiber 3.9, Sugar 20.1, Protein 4.1

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