Sichuan pepper lamb rump with asparagus stir-fry recipe | Australian Lamb - Recipes, Cooking Tips an

Ingredients

• 4 lamb rumps (approx. 180g each), trimmed
• 2 tbsp olive oil
• 2 tbsp Sichuan peppercorns, lightly crushed in a mortar and pestle
• 2 cloves garlic, crushed
• 2 bunches asparagus, trimmed, cut into 3cm lengths
• 200g snow peas, halved diagonally
• 400g mixed Asian mushrooms, sliced
• 2 bunches baby bok choy, quartered
• 2 green onions, thinly sliced diagonally
• 1 long red chilli, thinly sliced (optional)
• Brown rice, to serve