Stir Fry Recipe with Lamb, Veggies and Stir Fry Sauce • Two Purple Figs (2024)

This one pot Stir Fry Recipe is a dinner wonder! Easy, vibrant and infused with flavors from the lamb and a special stir fry sauce. This is family favorite recipe to try!

Today’s delicious recipe is in partnership with my Friends at the American Lamb Board – your resource for everything local lamb has to offer! All opinions are my own.

Who can resist a really good stir fry? Like one with the perfect crispy stir fry veggies, the most flavorful succulent pieces of American lamb and the most delicious stir fry sauce.

As delicious as beef, chicken and shrimp stir fry may be, lamb stir fry is my absolute favorite. The flavor of lamb is unbeatable and pairs so beautifully with the stir fry sauce, noodles and veggies.

WHY AMERICAN LAMB

I can’t stress how important it is to use American lamb for your lamb recipes. The flavor and quality of American lamb are unlike any other.

When you buy local American lamb, not only do you support hard working ranchers that put their heart and soul into raising your lamb, you’re also buying fresh, delicious lamb raised to the highest industry standards.

After visiting a few lamb ranches across the nation, I’ve seen first hand why American lamb is different from any other lamb. It’s raised with LOVE, raised without antibiotics and raised to the absolute highest standards.

Once you taste American lamb, you’ll instantly taste all of that.

The best way to buy American lamb is to check the store locator here or ask your butcher. All the grocery stores meat department can guide you to which cuts of American lamb are available.

Since it’s National Nutrition Month, I wanted to show you the cut of American Lamb I’ve used and the nutritional value of it. For today’s recipe I’ve used leg of lamb which has been cut up and sliced into 1/8 th thick and 2 inches long.

My butcher has cleaned, deboned and sliced that for me. You can definitely do it at home if you like, but your butcher will be more than happy to do it as well.

STIR FRY RECIPE

So why do we all love a good stir fry recipe?

• It’s absolutely delicious!
• Stir fry is loaded with colourful veggies and lamb so it’s nutritious too!
• It’s so versatile! Any veggies you have work! Fresh or frozen veggies work!
• If you’re rushed on chopping and preparing the veggies, use your favorite frozen veggies blend.
• You can adjust the amount of veggies to noodles to lamb to suit your taste.
• You probably have all the ingredients on hand already.
• It’s a one pot meal so it requires minimal clean up.
• Stir fry is one of the quickest and easiest dinners you can whip when you’re busy.
• Adding lamb to the stir fry recipe elevates the flavor to another level.
• The stir fry sauce (more on that below)! We all love a good stir fry sauce!
• This recipe also makes a great lunch option the next day!

STIR FRY SAUCE

Say hello to the best stir fry sauce. It’s simple yet luscious. The combo of probably the most basic of Asian ingredients, yet they create the most delicious stir fry sauce.

Here’s what the Stir Fry Sauce is made of:

• Soy Sauce – Flavor booster
• Broth / Stock – Flavor and saucy-ness
• Fresh ginger – Flavor and fresh taste
• Fresh garlic – Flavor booster
• Honey – Touch of sweet to cut the salty-ness
• Cornstarch – Thickener and texture booster
• Rice Vinegar – Tang and flavor
• Chilli Paste – Flavor and spice booster
• Cornstarch thickness

You’ll simply blend all of the ingredients together in bowl or liquid cup and pour it over the stir fry.

STIR FRY VEGGIES

Best things about stir fry veggies? They’re versatile and choose the ones you like or choose whatever you have on hand. No right or wrong here.

So while I would’ve added broccoli here, I didn’t have it on hand.

Here’s what I used and any veggies you can use for stir fry:

• Mushrooms
• Carrots
• Broccoli
• Bok Choy
• Bell peppers
• Onions
• Snap peas
• Corn / Baby Corn
• Green beans
• Cabbage
• Peas
• Zucchini
• Edamame
• Soy Sprouts

Remember you can opt for a frozen veggie blend or use frozen in place of fresh anytime with stir fry when you’re rushed!

HOW TO MAKE STIR FRY

First of all, gather your ingredients. The veggies and the American lamb.

Make a simple marinade for the lamb: ginger, garlic, soy sauce, ketchup and chilli sauce.

Pan fry all the veggies in sesame oil with ginger and garlic. Remove them from the pan to a plate.

Now pan fry the lamb with the marinade for a few minutes until its cooked through. The butcher had cut my leg of lamb into really thin slices because I told him it’s for a stir fry, so it took 6 minutes of cooking time.

At that point, you’ll add the veggies back to the pan and the cooked noodles (if using). You can very much make this recipe as is and serve it with rice or without carbs at all if you’re watching carbs.

The sauce comes next. You can mix all ingredients together ahead of time while you’re stir frying or at this point.

Pour the sauce over the pan with the lamb, veggies and noodles. Mix well and cook the stir fry for just a couple of minutes until the sauce simmers and thickens right away.

Now serve and enjoy with plenty of fresh cilantro, mint and crushed peanuts on the top! YUM!

TIPS FOR BEST STIR FRY RECIPE

• Start with American Lamb and as your butcher for help with slicing your cut. Mention to them you’re making a stir fry.
• Have your veggies ready – use fresh or frozen.
• Choose what you’ll be serving the stir fry with: if noodles, cook them, if rice, prepare it, if nothing then you’re good to go!
• Don’t over cook your veggies! Remember they will get another round of heat with the sauce.
• It’s ok to add all the veggies in together, as long as their sizes will allow them to cook at the same time.
• Avoid cooking the lamb with the veggies, it’s best to remove the veggies from the pan once they’re done. Then cook the lamb and then finally add the veggies back.
• By cooking every part separately, you ensure lamb is cooked till perfection and veggies too.
• Pour the sauce at the final stage and don’t over cook it or over cook the stir fry. Only bring it to a boil and let it simmer for a couple of minutes.
• Leftovers can be stored in the fridge or frozen for another happy day.

ENJOY!!

MORE LAMB RECIPES

Cheese Fondue with Lamb Dippers

Smashed Potatoes With Spicy Lamb

Roast Lamb And Chickpeas

Roast Lamb Shoulder Recipe

Lamb Chops Date Night Platter

Leg of Lamb with Mashed Potatoes

Moroccan Lamb and Turmeric Lentil Soup

Spicy Harissa Lamb Shoulder Chunks in Pita Cones with Tahini Sauce