No matter what cut you use, lamb is a fatty meat, so cant be eaten in huge quantities, relish the flavor of this stir-fry and fill any gaps with couscous and a green salad.
Place the lamb on a board. Using a sharp knife cut the lamb into 1/4 inch thick slices. Spread out the slices in a shallow dish.
Spinkle half the chopped mint over the lamb, season well with salt and pepper and use your fingers to work the flavourings in to the meat. Cover the bowl with plastic wrap and leave the lamb to marinate for 20 minutes.
Remove any visible seeds from the lemon and cut in wedges, including the skin. Place the lemon wedges in a food processor. Process until finely chopped.
Scrape the lemon into a bowl, then stir in the yogurt and the remaining chopped mint. Add salt and pepper to taste.
Heat wok, then add the oil trickling it around the inner rim so that it runs down to coat the surface. When the oil is hot add the lamb and stir-fry for 4-5 mintues until cooked. Garnish with lemon wedges and fresh mint sprigs, and serve with yogurt sauce.
cal 268, protein 25.9g, carb 5.6g, sugar 5.6g, fat15g, saturates 6.6g, cholesterol 86mg, fiber 0, calcium 152mg, sodium 159mg
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Serving Size: 1 Serving (145g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 582 | ||
Calories from Fat: 533 (92%) | ||
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Amt Per Serving | % DV | |
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Total Fat 59.3g | 79 % | |
Saturated Fat 26g | 130 % | |
Monounsaturated Fat 23.6g | ||
Polyunsanturated Fat 6.4g | ||
Cholesterol 73.1mg | 23 % | |
Sodium 77.7mg | 3 % | |
Potassium 199.6mg | 5 % | |
Total Carbohydrate 4.9g | 1 % | |
Dietary Fiber 0.6g | 3 % | |
Sugars, other 4.3g | ||
Protein 8g | 11 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 582
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