Lamb With Zucchini Stir Fry Recipes

EASY ZUCCHINI STIR-FRY

Steps:

• Heat oil and garlic in a large skillet or wok over medium heat. Add onion and cook until almost translucent, about 5 minutes. Add zucchini and cook until zucchini is slightly crisp, but not mushy, stirring constantly, about 10 minutes. Add diced tomatoes and cook for 5 minutes more. Add Italian seasoning, salt, and pepper. Serve immediately.

LAMB AND ZUCCHINI

Steps:

• Preheat oven 350 degrees
• Slice zucchini, squash ,tomatoes and eggplant into even thin round slices
• Sauce- Heat olive oil in cast iron (oven safe) pan. Sauté garlic, onion and sweet peppers 5 mins, add crushed tomatoes, chicken broth, salt, pepper, basil and parsley. Stir ingredients. Turn off heat.
• Add sliced vegetables (in a pattern) on top of the sauce. Sprinkle sugar on top of vegetables. Cover with foil and bake for 50 minutes.
• Lamb-Place chops in a dish and add Worcestershire sauce a pinch of salt and spread brown sugar over the chops. Cover and refrigerate 30 minutes.
• Remove chops and pat dry. Heat cast iron pan (high heat) and add grapeseed oil. Sear chops 2 minutes on each side.
• Remove vegetable from oven and let cool 10-15 minutes. Plate vegetable and chops. Enjoy!!

LAMB WITH ZUCCHINI STIR-FRY

Steps:

• Mix lamb, 2 tablespoons soy sauce, ginger, minced garlic and 2 teaspoons cornstarch in large bowl. Mix broth, lemon juice, chili sauce and remaining 2 tablespoons soy sauce and 2 tablespoons cornstarch in small bowl.
• Heat both oils in wok or Dutch oven over high heat. Add 3 garlic cloves; cook until golden brown, about 2 minutes. Discard garlic. Add zucchini and onion; stir-fry until crisp-tender, about 3 minutes. Add green onions; stir-fry just until wilted, about 1 minute. Transfer vegetables to platter. Add lamb mixture to wok; stir-fry until meat is brown, about 3 minutes. Add broth mixture; boil until sauce thickens, stirring constantly, about 1 minutes. Return vegetables to wok; stir until heated through. Season with salt and pepper. Serve with rice.

CHINESE STIR FRIED LAMB WITH CHILLI

Steps:

• Prepare vegetables, of your own choice, i.e. bok choy, bean sprouts, capsicum, onion, broccoli, asparagus, Chinese leaf, baby corn--a mixture is great.
• Blanche asparagus and broccoli for two minutes before adding to the other vegetables. Add the chili, crushed; place to one side,.
• Slice meat in thin strips and marinade in the ginger, garlic and 1/2 tablespoon Soya sauce.
• Place the other ingredients in a cup, mixing the corn flour with enough water to mix when adding.
• Heat wok; add half of the oil. Stir fry the vegetables and place in warm oven.
• Add remainder of the oil to wok and quickly stir fry the meat for just a minute or two; add the liquid and stir until it thickens.
• Toss the vegetables in and quickly stir.
• Serve separately with noodles of your choice.

CURRIED LAMB STIR-FRY

Steps:

• In a bowl, combine cornstarch, broth, soy sauce and curry powder; stir until smooth. set aside. In a large skillet or wok, saute lamb, onion and garlic in 1 tablespoon oil until meat is browned. Remove and keep warm. In the same skillet, stir-fry apple, green pepper, celery, water chestnuts, peas and ginger in remaining oil until crisp-tender. Add lamb mixture. Stir broth mixture and add to skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve over rice.

LAMB CHOPS WITH BEANS, CORN AND ZUCCHINI

Steps:

• Generously season lamb chops with salt and pepper, garlic, rosemary and sage. Let marinate for at least 1 hour.
• In a large skillet over medium heat, gently pan-fry the chops in 1/4-inch olive oil, about 5 minutes per side, until lightly browned. For medium-rare, cook just until rising juices are visible on the surface of chops; for medium, cook for 2 minutes more. Remove chops and let rest on a warm platter.
• Meanwhile, add 2 tablespoons olive oil to a Dutch oven over medium heat. Add onions and cook, stirring, until translucent, 5 to 8 minutes. Add zucchini and squash, and cook, covered, stirring occasionally until soft, 8 to 10 minutes. Season lightly with salt. (This may be done up to several hours in advance.)
• To finish, raise heat to high. Add corn and beans and stir. Season with salt and pepper. Add about 1/2 cup water, cover, and cook for 5 minutes, until the mixture is soft and juicy. Taste and adjust seasoning. Sprinkle with the scallions, parsley and lemon zest.

CURRY LAMB STIR FRY

Steps:

• In a small bowl, combine cornstarch and curry powder. Stir in broth and soy sauce until smooth; set aside. , In a large skillet or wok, saute the lamb and onion in 1 tablespoon oil until meat is browned. Add garlic; cook 1 minute longer. Remove and keep warm. , In the same skillet, stir-fry the apple, green pepper, celery, water chestnuts, peas and ginger in remaining oil until crisp-tender. Add lamb mixture. , Stir broth mixture and add to skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with rice.

LAMB AND ZUCCHINI FUSILLI TOSSED WITH BASIL BUTTER

Steps:

• Melt butter in small saucepan over medium heat. Stir in basil. Set aside. Heat oil in large skillet over medium heat. Add onion and shallots and sauté until soft, about 5 minutes. Add lamb; sauté until cooked through, stirring occasionally, about 8 minutes. Increase heat to medium-high. Add zucchini and sauté until wilted, about 7 minutes. Add wine, reduce heat, and simmer until reduced by half, about 5 minutes. Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain. Return to pot. Add zucchini-lamb mixture and basil butter to pasta; toss to coat. Season with salt and pepper. Transfer pasta to large bowl. Sprinkle with Parmesan.

MONGOLIAN LAMB STIR-FRY WITH RICE

Steps:

• Put the cornflour in a small bowl and stir in the soy sauce, vinegar, black bean sauce and five spice powder and set aside.
• Brush a little oil over a large wok and heat on high until wok is hot and add half of the lamb and stir fry for 2 minutes or until lamb is almost cooked and transfer to a plate.
• Brush to wok with a little more oil and reheat wok to high and repeat with remaining lamb and then remove lamb from the wok and put on the plate with first batch of lamb.
• Brush the wok with the remaining oil and heat on medium-high and add the onion, mushroom, celery, zucchini, carrot, cabbage, garlic and ginger and stir fry for 2 minutes and then add the water, cook covered tossing twice, for 2 minutes or until the vegetable are just tender.
• Add the lamb and sauce to the wok and toss to combine and heat through.
• Divide the rice between plates and top with mixture to serve.

STIR-FRIED LAMB WITH CHILE, CUMIN AND GARLIC

Steps:

• Cut lamb into 1/2-inch cubes (easier if meat is firmed in the freezer for 15 to 45 minutes). Toast cumin seeds in dry skillet over medium heat, shaking pan occasionally, until fragrant, a minute or 2. Toss together lamb with cumin, chili, garlic, soy sauce, a large pinch of salt and a healthy grinding of pepper. If you like, cover and refrigerate until ready to cook, up to 24 hours.
• When ready to cook, put a tablespoon of oil in a large skillet (ideally, it will hold the lamb in one layer, or nearly so) and turn heat to high. When hot, add lamb. Cook, undisturbed, for about a minute, then stir once or twice to loosen lamb from skillet. Cook another minute, then stir again. Add scallions, if using, and cook, stirring occasionally, until scallions glisten and shrink a bit and the meat is about medium.
• If you want a slightly saucier mixture, stir in 1/4 cup water and cook another minute. Serve hot over rice, garnished, if you like, with cilantro.