Asian Inspired Green Bean and Lamb Stir-Fry

This week Raeward Fresh is bringing you the freshest seasonal ingredients to help make this delicious dinner recipe. Eating seasonally is a great way to get the freshest vegetables.  Choosing a vegetable like green beans and basing your meal around it opens you up to new recipes, ideas, and flavours, as well as helping you get those ‘greens’ into your day. Go in store to find the ingredients!

Asian Inspired Green Bean and Lamb Stir-fry

Serves 4
Prep time 15 minutes
Cook time 15 minutes
Total time 30 minutes

Ingredients

  • 400g green beans
  • 1 red capsicum
  • 4 Large handfuls of basil leaves
  • 1 juice lemon
  • 500g lamb steaks
  • salt and pepper
  • drizzle olive oil
  • 1 packet Pad Thai brown rice noodles
  • 6 cloves garlic
  • 1/2 fresh red chilli
  • 3 tablespoons sesame oil
  • 4 tablespoons light soy sauce
  • 1 Medium onion

Directions

1. Let the lamb steaks come to room temperature and season them with salt and pepper.
2. In a medium non-stick frying pan heat a drizzle of oil and saute the lamb steaks for 2-3 minutes a side for medium rare, or to your liking.
3. Remove the lamb from the pan and leave to rest for 10 minutes before slicing.
4. Place the rice noodles into a pan of boiling water and boil for 3-4 minutes until tender but still firm. Drain and rinse with cold water and set aside.
5. Crush the garlic and de-seed and mince the chilies. Finely slice the onion and capsicum, and trim and chop the beans into three.
6. Heat the same pan that you used to cook the lamb, and add the sesame oil.
7. When the oil is hot, add the chilies and garlic. Stir fry for about 30 seconds then add the sliced onions and cook for a further 3-4 minutes.
8. Add the light soy sauce, capsicums, and green beans. Keep stir frying for another 1 minute.
9. Toss the basil into the pan along with the sliced lamb, and then immediately turn off the heat.
10. Re-rinse the noodles in cold water and then stir them through along with the lemon juice, and garnish with more basil.

Roast Lamb with Spinach, Mint and Orange salad

This fantastically easy salad is a recipe for world iron week. It is a great source of both haem (from the lamb) and non haem iron (from the spinach). It is also a good source of vitamin C from both the orange and the pumpkin, which helps with the absorption of iron!

Roast Lamb with Spinach, Mint and Orange salad

Ingredients

  • Roast lamb
  • 3 cups Baby spinach leaves
  • 2 Oranges (Roughly chopped)
  • 1/2 cup Sliced Almonds
  • 1/4 cup Mint leaves (Finely chopped)
  • 1/4 Small Red onion (Finely chopped)
  • 1 cup Roast pumpkin (Diced)
  • 2 tablespoons Olive oil
  • 3 tablespoons Orange Juice

Directions

1. Combine all the salad ingredients and toss with fresh orange juice and olive oil. Serve with warm roast lamb.