Combining French flavours and Asian cooking techniques, this recipe for wok-tossed lamb with carrots and vegetables is super simple and super delicious. Whole lamb rump is perfect for slow-roasting, but sliced and marinated, it’s also great to quickly stir-fry.
- 500 g lamb rump, cut into 2 cm cubes
- 60 ml (¼ cup) olive oil
- pinch of thyme leaves
- pinch of rosemary leaves, plus extra to garnish
- 2 French shallots, diced
- 1 purple carrot, sliced
- 1 yellow carrot, sliced
- 1 spring onion, sliced
- 1 zucchini, sliced
- 1 artichoke heart, sliced
- 1 tomato, diced
- 1 tbsp diced preserved lemon
- 1 tbsp diced black olive
- 80 ml (⅓ cup) lamb jus
- 6 basil leaves, plus extra to garnish
- 4 bread cones
- edible flowers, to garnish
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Marinating time 10 minutes
Combine lamb, 1 tbsp olive oil, a pinch of salt, thyme and rosemary in a large bowl. Marinate for 10 minutes.
Add olive oil to a smoking-hot wok. Wok-toss lamb for 1 minute. Add shallot, carrot, spring onion, zucchini, artichoke and tomato, tossing, and cook for a further 1 minute.
Add preserved lemon, olive and jus. Keep tossing for 1 minute, then add the basil. Turn off the heat, and scoop lamb mixture into the bread cones.
Garnish with edible flowers, extra rosemary and extra basil, and remaining jus. Serve.