Stir Fry Lamb

    Although lamb is not the first meat that comes to mind when you think of stir fry it is becoming a more popular in recipes.

    8 Recipes

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    Global Cuisine

     
    1 review
     
    20min

    This is a wonderful easy and tasty stir fry recipe made for hospitality class. *sigh* Yes I did forget to garnish it for the photo.

    Recipe by: Purple_Rose03

     
    1 review
     
    50min

    My all time favourite meal, as much a stew as a stirfry really but it's also amazingly versatile because you can add anything to it or make it in an amazing number of ways. It's also perfect weekend food. It's hearty and feeds a hungry mob.

    Recipe by: Tambaloneus

     
    No reviews
     
    40min

    This is a stir fry lamb dish with zucchini and peas for colour. If you have the time, let the lamb marinate for up to three hours for best flavours.

    Recipe by: Zoë Harpham

     
    No reviews
     
    35min

    These popular snack fruits are outstanding sources of vitamin C; they also supply folate and fibre as well as flavonoids, which are cancer-fighting compounds.

    Recipe by: Janet Mitchell

     
    No reviews
     
    20min

    Exceptionally flavourful, lamb is a super source of niacin and zinc. Like all the other types of red meat, it also supplies a useful amount of iron.

    Recipe by: Janet Mitchell

     
    No reviews
     
    25min

    The only trick to successful stir-frying is to have all of your ingredients prepared and ready to go before you start cooking. Once the cooking begins, it's all action and there's no time to pause.

    Recipe by: Elaine Russell

     
    No reviews
     
    25min

    Th mix of spices gives this easy stir fry a range of Asian flavours. Serve this with rice and fresh coriander leaves.

    Recipe by: Herbie's Spices

     
    No reviews
     
    30min

    Succulent rounds of tender lamb are served with an assembly of stir-fried green vegetables and baby corn, brightened with the Asian flavours of fresh ginger and soy sauce.

    Recipe by: Pat Alburey

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