Stir-Fried Lamb With Mint

Stir-Fried Lamb With Mint

This quick lamb stir-fry combines onion, jalapeño, spinach and fresh mint with a Southeast Asian-style sauce that complements the distinctive taste of the lamb without overpowering it. Serve with plain steamed rice or your favorite Asian-style noodles.

Stir-Fried Lamb With Mint

  • Ingredients:
  • 1 lb boneless lamb shoulder chops (Saratoga chops - see notes)
  • 2 teaspoons sesame oil
  • Freshly ground black pepper
  • 2 tablespoons oyster sauce
  • 1-1/2 tablespoons fish sauce
  • 2 tablespoons lime juice
  • 1 tablespoon sugar
  • 2 tablespoons vegetable oil
  • 1/2 small red onion, sliced
  • 1 jalapeño pepper, seeded and cut into strips
  • 2 garlic cloves, finely chopped
  • 8 ounces baby spinach
  • 1/4 cup fresh mint, chopped

Slice the lamb across the grain into thin, bite-sized pieces and place in a small bowl. Drizzle with the sesame oil, season with some freshly ground black pepper, stir to coat and set aside.

Combine the oyster sauce, fish sauce, lime juice and sugar in a small bowl and stir until the sugar is dissolved. Set aside.

Heat the vegetable oil in a wok or large skillet over high heat. Add the lamb and stir-fry until seared on the outside but still pink in the middle, about 2 minutes. Transfer to a plate and set aside.

Reduce the heat to medium-high, and add the onion. Stir-fry until softened, 1-1/2 minutes. Add the jalapeño and garlic and continue cooking for 1 minute more.

Add the reserved sauce, cook for 30 seconds, then add the lamb back to the pan along with the spinach. Using tongs, toss the mixture just until the spinach wilts. Remove from the heat, season with more freshly ground black pepper if desired, then stir in the mint.

To serve, plate individual servings along with a portion of steamed rice.

Makes 4 servings

Recipe Notes:
Boneless lamb shoulder chops (Saratoga chops) are cut from the blade portion of the shoulder. We find they're available on a relatively consistent basis at Whole Foods Market.

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