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Recipes

Shaoxing Marinated Amelia Park Lamb Rump with Black Beans, Garlic Shoots and Red Capsicum

Shaoxing Marinated Amelia Park Lamb Rump with Black Beans, Garlic Shoots and Red Capsicum

Difficulty: Easy
Season: Spring
Preparation: 20 min
Cooking: 10 min

How to

Method

  1. Place lamb in a bowl with Shaoxing wine and soy sauce. Set aside to marinate 20 minutes, then add potato flour and mix well.
  2. Heat peanut oil in a wok over high heat, add lamb and stir-fry until just cooked and lightly browned. Remove and set aside.
  3. Add ginger to the wok and fry until fragrant. Add garlic shoots, capsicum, black beans (and chilli if using) and stir-fry until tender.
  4. Return lamb to the wok. Add sesame oil and salt to taste.
  5. Serve immediately.

 

Based in WA's pristine South West, Amelia Park hand select the highest quality lamb from the best farmers in the region. Amelia Park brings restaurant quality products for you to use at home and are sold in Woolworths and IGA, as well as specialty grocers and butchers. Find out more about their lamb here.

Handy Tips

Chef's Note 1: If garlic shoots are unavailable, substitute with garlic chives or sliced spring onion. Just add them at the very last minute.
Chef's Note 2: Shaoxing wine (Chinese rice wine) is from Asian food shops and most supermarkets.

Enjoy with a glass of shiraz.

Ingredients

300 g Lamb rump, fat removed and cut into thin strips

Marinade

1 Tbsp Shaoxing wine (Chinese rice wine)
½ tsp Light soy sauce
2 tsp Potato flour

The Rest

2 Tbsp Vegetable oil
1 Tbsp Ginger, chopped 
200 g Garlic shoots, cut in sections
200 g Red capsicum, cut into strips
1 Tbsp Salted black beans
1 Tbsp Red chilli, sliced (optional)
1 tsp Sesame oil
Salt