Delicious New Zealand grass-fed boneless lamb shoulder sautéed with onion, bell peppers and a simple homemade sweet and sour sauce! Forget the takeout and try this lamb stir-fry recipe for yourself.
Stir-fry dinners are always a good option; they’re easy to make, cook quickly and are great for fridge clean-up day. They usually contain a protein like shrimp or beef, but this simple sweet and sour lamb stir-fry is made using tender New Zealand grass-fed lamb. With such a unique flavor, this lamb stir-fry will become one of your favorite go-to dinners.
Why use Grass-Fed Lamb?
That’s easy! Because of the attention paid to the animals and the environment by the farmers, New Zealand grass-fed lamb is packed with flavor and always the best quality. There are no shortcuts taken and it shows when you cook with it. The cuts are leaner, more finely textured and more naturally flavorful, meaning however you choose to cook it, friends and family are sure to be impressed!
FAQ’s about making my sweet and sour lamb stir-fry
You can. Chop the lamb and the veggies in advance so they are ready to go.
The sauce base is made from ketchup and rice vinegar. You’ll taste a slight sourness from the vinegar, but by adding some brown sugar this will be nicely balanced with sweet flavors.
No, a large pan will also work. The key thing to remember is that stir-fries are cooked at a very high heat, so you have to be quick and have all ingredients prepared, or else the vegetables and lamb will be overcooked.
Tips for making a good stir-fry
- Make sure all ingredients are chopped to an equal size.
- Prep ahead. Even the sauce can be made in advance and stored in the fridge until you need it.
- Use canola oil, which has a higher smoke point than olive oil.
- Cook on high heat, making sure to stir the ingredients frequently for even cooking.
- Don’t overcook the vegetables or they can become too soft. They should still be slightly crunchy.
How do I serve my lamb stir-fry?
Traditionally, I prefer it served over white or brown rice. Add some chopped green onions and extra red pepper flakes if you like extra spice. You can also substitute the rice for cauliflower rice, quinoa or couscous.
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Sweet and Sour Grass-fed Lamb Stir-Fry
For The Sauce
- 2 cups water
- ¾ cup ketchup
- ¼ cup rice vinegar
- ¼ cup pineapple juice (from a can of pineapple chunks)
- 1 tbsp brown sugar
- 1/2 red jalapeño, finely diced (optional)
- 1 Pinch of salt and black pepper
- 2 tbsp cornstarch
- 2 tbsp water
For The Stir-fry
- 3 tbsp canola oil
- 1 ¼ pounds boneless New Zealand grass-fed lamb shoulder, cut into small bite size pieces
- Pinch of salt and black pepper
- 1 red bell pepper, roughly chopped
- 1 yellow bell pepper, roughly chopped
- 1 medium onion, roughly chopped
- ¾ cup pineapple chunks, drained (reserve the juice for the sauce)
- Green onions, chopped
- Red pepper flakes (optional)
- In a medium sized pot, whisk together the water, ketchup, vinegar, pineapple juice, sugar, salt and pepper.
- Bring to a simmer and leave for 5 minutes. Add the chopped jalapeño if using.
- Mix the cornstarch and water until smooth and add to the sauce.
- Whisk for another 2 minutes until the sauce thickens, then turn the heat to low.
- In a large pan or wok, heat the oil over high heat until shimmering.
- Season the lamb with salt and black pepper, and then add to the hot oil
- Stir the lamb quickly and cook for about 5 minutes. If any grease starts to collect you can spoon it out and discard.
- Add the chopped peppers and onions. Cook for a further 3-4 minutes, mixing well.
- Add the sauce and stir well until the lamb and vegetables are coated in sauce.
- Spoon over cooked rice and garnish with chopped green onions and red pepper flakes, if desired.