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