This is a quick and easy dinner. If you don’t have time to marinate your lamb in the morning, you can use the marinade as a sauce when you stir fry the vegetables.
2 lamb backstraps or pieces lamb rump. (you could another protein here too; chicken, fish or pork)
1 red chilli, finely chopped
2 cloves garlic finely chopped
3cm piece fresh ginger grated
1/2 bunch coriander stems, finely chopped (reserve leaves for stir fry)
1 kaffir lime leaf finely chopped
2 Tablespoons organic tamari
Juice 1 lime
Combine all ingredients in a glass dish, add lamb and ensure all surfaces are coated.
Marinate in fridge for 3 hours to overnight.
Stir fried vegetables (anything goes here really)
Finely chop all of the following
1/4 purple cabbage
1 bunch chinese broccoli
1 bunch baby bok choy
1/4 chinese cabbage
1 clove garlic
1/2 head broccoli cut into small pieces
remainder of coriander
1/2 bunch thai basil
Cook lamb via preferred method. You could use a pan and finish in the oven or use the bbq.
I seared my lamb in a cast iron pan and finished in the oven.
When your lamb is almost done, heat some coconut oil in wok and once hot, add garlic and shallots and cook through.
Add all other ingredients and stir fry until cooked through.
Let lamb rest for a few minutes, then serve with a helping of colourful vegetables.