• 1/2 in. (1 cm) piece fresh ginger
• 1/4 lb (125 g) broccoli orets
• 1/4 lb (125 g) leeks
• 1 bunch of watercress
• 1/4 lb (125 g) snow peas
• 1/4 lb (125 g) baby corn
• 1 lb (450g) lamb llet, or 8 noisettes of lamb
• 1–2 (15–25 ml) tbsp olive oil
• Salt and black pepper
• 2 tbsp (25 ml) peanut oil
• 3 tbsp (45 ml) lamb or chicken stock
• 1–2 tbsp (15–25 ml) light soy sauce

1. Peel and chop ginger and set aside. Rinse vegetables. Cut broccoli into slices and leek into matchstick-thin strips. Chop watercress, top and tail snow peas, leave baby corn whole. Set all aside.

2. If using lamb llet, cut into eight 1 in. (2.5 cm) thick medallions. Brush medallions, or noisettes, with olive oil and season with salt and pepper.

3. Warm frying pan over moderate heat, add lamb and dry-fry 2 minutes, or until browned underneath. Turn and fry for 3–4 minutes until cooked but slightly pink in the centre. Cover pan and keep warm.

4. Meanwhile, heat peanut oil in wok or large frying pan. Add ginger and vegetables and stir-fry 3–4 minutes, until just tender.

5. Add stock and soy sauce to vegetables and season to taste, then cover and cook 2 minutes, stirring occasionally.

6. Lay two lamb medallions on each plate and spoon vegetables over and alongside.

Serves 4

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