• 2 tsp (10 ml) sesame oil
• 1 tbsp (15 ml) lemon juice
• 1 oz (25 g) fresh ginger, peeled and finely chopped
• 1/4 cup (50 ml) chopped fresh mint
• 12 oz (350 g) lean lamb leg, cut into thin slices
• 1 1/2 lb (700 g) large waxy new potatoes, scrubbed
• 1/4 cup (60 ml) canola oil
• 2 zucchini, sliced on the diagonal
• 6 scallions, sliced on the diagonal
• 1 cup (250 ml) shelled fresh or frozen peas, thawed if necessary
• 1 tbsp (15 ml) salt-reduced soy sauce
• 1/3 cup (80 ml) diluted salt-reduced beef or vegetable stock
• 2 tsp (10 ml) honey
1. Whisk sesame oil, lemon juice, half of ginger and 1 tbsp (15 ml) chopped mint in shallow dish. Add lamb and stir, then cover and leave to marinate.
2. Put potatoes in a large pot and pour over boiling water to cover. Bring back to boil, half-cover pot and simmer 12 minutes or until almost tender. Drain and leave until cool enough to handle. Cut across into slices slightly thicker than 1/4 in. (5 mm), then cut slices into sticks. Put into bowl, drizzle with 1 tbsp (15 ml) canola oil and gently toss to coat.
3. Heat 1 tbsp (15 ml) oil in wok or large frying pan. When oil is hot, add lamb and stir-fry over high heat 1 minute or until just browned, but still fairly rare. Remove and set aside.
4. Add remaining oil to wok and, when hot, add sliced zucchini. Stir-fry 1 minute, then add potato sticks. Cook 3-4 minutes, stirring, until lightly browned, taking care not to break up potatoes. Add scallions and cook 1 more minute, stirring.
5. Reduce heat to medium and add peas, soy sauce, stock, honey and remaining ginger. Return lamb with any juices. Stir-fry 2–3 minutes or until liquid is bubbling and everything is tender and hot. Season to taste, scatter remaining chopped mint over top, and serve.
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