1 pound boneless leg of lamb
2 tablespoons lemon juice
2 tablespoons soy sauce
1 tablespoon honey
1 1/2 teaspoons minced fresh ginger root
2 garlic cloves, minced
1/4 teaspoon crushed red pepper flakes
2 teaspoons cornstarch
1 tablespoon water
nonstick vegetable spray
1 tablespoon sesame oil, or vegetable oil
4 cups mixed vegetables
cooked rice, hot, (optional)
Cut lamb into 1/8-inch thick strips. Combine lamb, lemon juice, soy sauce, honey, ginger, garlic, and red pepper flakes in medium bowl. Cover and refrigerate at least 2 hours. In small
bowl, blend water into cornstarch until smooth and set aside. Generously coat a heavy skillet or wok with cooking spray. Add oil and heat over high heat. Add lamb with marinade and stir fry until lamb is
no longer pink--3 to 4 minutes. Transfer lamb to bowl using slotted spoon. Add vegetables to skillet or wok. Reduce heat to medium-low. Cover and cook until vegetables are crisp-tender, 2 to 3 minutes.
Stir cornstarch mixture and add to skillet or wok. Stir and cook until sauce turns translucent, 30 to 60 seconds. Return lamb to skillet or wok to heat briefly. Serve immediately.
vegetables: sliced green onions, mushrooms, peppers, zucchini, celery, water chestnuts, trimmed snow peas, cauliflower or broccoli florets.
For a quick and easy version use 1 (16 ounce) package frozen
broccoli, red peppers, bamboo shoots and mushrooms. Increase vegetable cooking time to 4 to 5 minutes.