Description
This is a wonderfully flexible recipe, so don’t get too hung up on exact quantities. I’ve included practical amounts for about 3 to 4 servings, but you can easily adjust the vegetables, lamb and seasoning depending on what you have in the fridge.
Ingredients
Units
Scale
- 300 g cubed leg of lamb
- 1 medium onion, thinly sliced
- 150 g mushrooms, sliced
- 1 medium zucchini, sliced
- 150 g snap peas
- 2 medium potatoes, washed and cut into small cubes, skin on
- 2 spring onions, sliced
- 1 tsp fresh thyme leaves
- 1 tsp bottled rosemary
- 1/2 tsp salt, or to taste
- 1/2 tsp black pepper, or to taste
- 1 tsp steak and chop spice, or to taste
- 2 tbsp butter, plus extra if needed
- 75 g feta cheese, crumbled, for serving
Instructions
- Heat 1 tbsp butter in a large wok or wide frying pan over medium heat.
- Add 1 medium thinly sliced onion and cook until softened and lightly browned.
- Scoop the onion out and set it aside.
- Add 1 tbsp butter to the same wok, adding a little extra butter if needed.
- Add 150 g sliced mushrooms and cook until they’re tender and lightly browned. Set the mushrooms aside with the onion.
- Place 2 medium washed and cubed potatoes, skin on, in a microwave-safe dish with a splash of water.
- Cover loosely and microwave until just tender. This usually takes about 4 to 6 minutes, depending on the size of the cubes and your microwave. Drain any excess water and set the potatoes aside.
- Add the sliced 1 medium zucchini and 150 g snap peas to the wok.
- Cook for a few minutes until they’re heated through but still have a little bite. We prefer our vegetables more crisp than soft, but cook them to suit your taste.
- Transfer the zucchini and snap peas to the plate with the other cooked ingredients.
- Add the 300 g cubed leg of lamb to the hot wok.
- Season with 1/2 tsp salt, 1/2 tsp black pepper and 1 tsp steak and chop spice, adjusting the seasoning to your taste.
- Cook, stirring regularly, until the lamb is browned and cooked to your preferred doneness. If your lamb pieces are quite large, give them a little more time so they’re cooked through.
- Return the cooked 1 medium onion, 150 g mushrooms, 2 medium potatoes, 1 medium zucchini and 150 g snap peas to the wok with the lamb.
- Toss everything together and heat through for a few minutes.
- Stir in 2 sliced spring onions, 1 tsp fresh thyme leaves and 1 tsp bottled rosemary. Give everything a good toss so the herbs are spread throughout.
- Serve the dish immediately with 75 g crumbled feta sprinkled over the top.
- I love the feta with mine, although my husband prefers his without it, so feel free to serve it on the side.
Notes
Prepared, tried, and tested by Esme Slabs: SA Tasty Recipes – Saffas Daily Recipes and EsmeSalon Homemade Recipes
