Minted lamb stir-fry

Lamb neck 125 275g

Sunflower oil 1tbsp 30ml
Sesame oil 1tsp 10ml
Onion chopped ½ 1
Garlic cloves crushed 1 2
Red chilli finely chopped ½ 1
Fine green beans halved 40g 75g
Fresh spinach shredded 100g 225g
Oyster sauce 1tbsp 30ml
Nam pla 1tbsp 30ml
Lemon juice 1tsp 15ml
Sugar ½ tsp 1tsp
Chopped fresh mint 1½ tbsp 3tbsp
Salt and pepper To taste
Mint sprigs To garnish
Noodles or rice To serve
Method

1. Trim the lamb of any excess fat and cut into thin slices.
2. Heat the oils together in a wok or large frying pan and cook the lamb over a
high heat until browned.
3. Remove with a slotted spoon and drain on kitchen paper.
4. Add the onion, garlic and chilli to the wok, cook for 2-3 minutes.
5. Add the beans and stir-fry for 3 minutes.
6. Stir in the shredded spinach with the browned lamb meat, oyster sauce and
nam pla.
7. Mix the lemon juice and sugar together and add.
8. Stir-fry for a further 3-4 minutes stirring constantly until the lamb is cooked
through.
9. Sprinkle in the chopped
mint and toss lightly.
10. Adjust the seasoning.
11. Serve piping hot,
garnished with mint
springs and
accompanied by noodle
or rice.