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| LAMB STIRFRY WITH SUNDRIED TOMATO & CELERIAC Preparation time: 5 minutes Marinade: 2 hours minimum Cooking time: 10 minutes Serves 4 4 Lamb Leg Steaks or 3 Lamb Racks with the Chine Bone removed ½ medium Celeriac, in fine shreds 1 medium Onion, sliced 250g Sundried Tomatoes 3 Cloves of Garlic, in fine slices 150g spinach, torn with stalks removed 1 tbsp Wholegrain Mustard 1 tbsp Balsamic Vinegar Black Pepper pinch of Salt Olive oil Peppers, mushrooms, carrot, baby sweetcorn all optional and to taste. Prepare your marinade, combining the tomatoes, garlic, mustard, vinegar and some freshly ground black pepper. Steaks: Slice these into long strips across the grain and place in the marinade. Racks: Slice between the bones and place the cutlets into the marinade. Leave in the marinade for a minimum of 2 hours, overnight if possible. Heat the olive oil in a wok or heavy based frying pan until medium-hot and add the marinated meat or cutlets, stirring or turning to cook evenly. Retainin the left over marinade. Cook until just pink and remove from the pan, set aside and cover. Immediately after, place the prepared vegetables into a hot pan/wok with the remaining marinade, stirring frequently. Allow 3-5 minutes or until vegetables cooked as desired. Add the meat back into the pan/wok 2-3 minutes before serving. Serve with flavoured rice or noodles with soy and honey, or a sweet chilli sauce. Also try some crispy bread with olive oil and flavoured vinegar for dipping. |
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Blacker Hall
Farm Shop, Branch Road, Calder Grove, Wakefield, West Yorkshire,
WF4 3DN |
