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Lamb loin with cashew nuts

Lamb loin with cashew nuts

Name: Lamb loin with cashew nuts
Prep time: 45 min
Cook time: 5 min
Total time: 50 min
Cuisine: West Australian
Ingredients: 600g Amelia Park lamb loin (backstrap); 1 tbsp light soy sauce; 2 tsp Shaoxing wine; 3 tsp potato starch; 3 tbsp peanut or vegetable oil; 2 tsp whole Sichuan pepper; 1 tbsp garlic cloves, chopped; 1 tbsp fresh ginger, chopped; 2 spring onions, cut in 1cm slices; 1 cup green & red capsicum, cut in 2cm dice; 1 cup cashew nuts; 4 broccolini stems, blanched; 1 ½ tbsp caster sugar; 1 ½ tbsp Chinese black vinegar; 2 tsp light soy sauce; 2 tsp dark soy sauce; 1 tsp sesame oil; 2 tsp chilli oil; 3 tbsp chicken stock; 1 ½ tsp potato starch

Difficulty Average

Season Autumn

Preparation 15 mins (+ 30 mins marinating)

Cooking 5 mins

Method

(Recipe supplied by Amelia Park Lamb)

Cut lamb loins across the grain into slices about ½ cm thick. Place in a bowl with light soy sauce, Shaoxing wine, and potato starch. Add 2 tbsp cold water and mix well. Set aside to marinate 30 minutes.

In a separate bowl, mix all the sauce ingredients.

Heat a large frypan or wok over medium-high heat. When hot, add Sichuan pepper and stir-fry until fragrant, about 30 seconds. (Take care not to burn them.)

Add marinated lamb, turn up the heat to high and stir-fry for 2–3 minutes, stirring constantly.

Add garlic, ginger and spring onions. Stir through (about 30 seconds), then add capsicum and cashews. Stir 30 seconds more.

Give the sauce a quick stir, then add to the lamb, stirring until it thickens.