How to make it

  • Lay each lamb steak between 2 sheets of parchment paper and, using a meat cleaver, pound them until they are thin.
  • Season the flattened steaks with black pepper, and spread the plum sauce over the meat, being careful not to take it to the edges. Roll up the steaks and secure with wooden toothpicks.
  • Heat a little of the peanut oil in a skillet, add the lamb rolls, and fry over medium heat until the lamb is browned and cooked through to your liking, about 10-20 minutes. Transfer to a warm plate, and cover to keep warm.
  • Add a little more oil to the pan, and stir fry the garlic and ginger, for 2-3 minutes until fragrant.
  • Increase the heat, add the bok choy, and stir fry until it begins to wilt. Add the sesame oil, spring onions, and cashew nuts and continue to stir fry for a couple of minutes.
  • Sprinkle salt over lamb, and serve aside the bok choy.
  • Asian noodles make for a great accompaniment.

Reviews & Comments 3

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  • lunatic 10 years ago
    I have a difficult time finding particular cuts of lamb. Do you think that I could use slices from a whole leg? Or do you know what cut the "steaks" you use are?
    Thanks, your recipe sounds yummy!
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    " It was excellent "
    trigger ate it and said...
    These sound like a really interesting way to make lamb.

    Five forks and a smile :)
    Was this review helpful? Yes Flag
    " It was excellent "
    juels ate it and said...
    This sounds so delicious! I love lamb and this is a unique resipe! Love the side of bok choy here, too!
    Was this review helpful? Yes Flag

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