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Salt and Pepper Lamb with Char-Grilled Vegetables



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Cook Time



3 x 220gLamb Rumps, fat trimmed
3Egg Whites
120gRice flour
100gPlain flour
½ tspSea salt
½ tspFreshly ground pepper
Vegetable oil, to fry
1Red capsicum, cut into thick strips
1Green capsicum, cut into thick strips
2Zucchini, thinly sliced
Green onions, thinly sliced
Chilli mayonnaise and lime wedges, to serve


1Slice the lamb rump across the grain into small, thin strips
2Place the flours, salt and pepper in a large bowl and stir to combine
3In a separate bowl, whisk the egg whites.
4Heat the vegetable oil to 180°C. Dip the lamb into the egg white and then the dry seasoning, shaking off any excess.
5Cook the lamb, in batches, for 3 to 4 minutes or until lightly golden and crispy. Drain on a paper towel lined plate.
6Meanwhile, in a lightly oiled char-grill pan over medium-high heat, cook the capsicum and zucchini for 2 to 3 minutes each side, or until slightly charred and tender.
7Serve the salt and pepper lamb sprinkled with green onions with the chargrilled vegetables, mayonnaise and lime wedges


If you enjoy spice, you could add a teaspoon of chilli powder to the flour mixture.
Serve with brown rice and steamed Asian greens for a great midweek meal.
Any vegetables that you enjoy can be chargrilled and served with the salt and pepper lamb – e.g. sweet potato, asparagus, eggplant.

Recipe suggessions based on what you have in your fridge.

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