Lamb Stir-Fry

Head to our instagram live for a video of Chef Skylar Bush making this stir fry with ingredients we had on hand— peas from the garden, spinach from The Nashville Farmers Market. We also used lamb from Ladies of the Lamb, also at The Nashville Farmers Market and the St Georges Market in Belle Meade on Thursdays. And while this was filmed in May during social distancing, we looped in musician Matt Wynn to accompany us. Find Matt at MattWynnMusic.

May 20, 2020

Ingredients

2 pounds lean lamb steaks, thinly sliced to 1/4 inch thick
1 tablespoon sugar
1 tablespoon ketchup
5 tablespoons soy sauce, divided
1 1/2 teaspoons crushed Sichuan pepper or sambal
3 tablespoons sesame oil, divided
5 cloves garlic, minced and divided
1 red bell pepper, thinly sliced
2 cups broccoli florets
6 scallions, chopped
1 1/2 teaspoons salt
4 1/2 teaspoons rice vinegar
2 cups cooked noodles or rice

Preparation

1. Slice lamb. In medium bowl, combine sugar, ketchup, 3 tablespoons soy sauce, 1 teaspoon sambal or Sichuan pepper, 2 tablespoons sesame oil, and half of the garlic. Coat lamb in mixture and let sit 15 - 20 minutes.

2. Heat wok or skillet with remaining sesame oil until smoking. Stir-fry lamb and remaining garlic together about 2 minutes or until lamb has changed colors on both sides. Remove from pan and set aside.

3. Add peppers, broccoli, scallions, and salt to pan and stir-fry 2 minutes. Add vinegar and remaining soy sauce and cook another 1 minute or so. Introduce lamb back into wok and cook another 1 - 2 minutes or until sauce, lamb, and veggies are completely hot and incorporated.

4. If using noodles, toss in wok to combine all ingredients. If using rice, simply serve stir-fry over top.