Honey and Five Spiced Lamb with Stir Fry Vegetables
Indulge in the irresistible flavors of this Honey and Five-Spiced Lamb with Stir-Fry Vegetables, a restaurant-quality dish you can easily prepare at home in under an hour. Perfectly seasoned with Chinese five-spice powder and glazed with a luscious honey-soy marinade infused with garlic and ginger, the lamb is seared to perfection for a caramelized crust and tender interior. Paired with a vibrant medley of stir-fried vegetables—crisp red bell peppers, crunchy broccoli, sweet carrots, and fresh snow peas—this dish offers a delightful balance of savory, sweet, and aromatic flavors. Finished with a glossy sesame oil glaze, it’s a sophisticated weeknight dinner that’s as nutritious as it is flavorful. Best served fresh, it’s a feast that’s sure to impress!
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Recipe Information
Ingredients
- 500 grams Lamb shoulder or lamb cutlets
- 1 teaspoon Chinese five-spice powder
- 2 tablespoons Honey
- 2 tablespoons Soy sauce
- 3 cloves Garlic (minced)
- 1 inch Ginger (grated)
- 4 tablespoons Vegetable oil
- 1 medium Red bell pepper (sliced)
- 150 grams Broccoli florets
- 1 medium Carrot (julienned)
- 100 grams Snow peas
- 1 teaspoon Sesame oil
- 1 teaspoon Cornstarch
- 2 tablespoons Water
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Place the lamb in a large bowl and season with five-spice powder, salt, and black pepper. Rub the spices into the meat to coat evenly.
In a small bowl, combine honey, soy sauce, minced garlic, and grated ginger to make the marinade.
Pour the marinade over the lamb and let it sit for 15-20 minutes to absorb the flavors.
Heat 2 tablespoons of vegetable oil in a large skillet over medium-high heat. Sear the lamb on both sides for 2-3 minutes until browned. Reduce the heat to medium and cook for another 5-7 minutes, basting with the leftover marinade. Set aside and cover loosely with foil to rest.
In a separate pan or wok, heat the remaining 2 tablespoons of vegetable oil over high heat. Add the red bell pepper, broccoli, carrot, and snow peas. Stir-fry for 3-4 minutes until the vegetables are tender but still crisp.
Mix the cornstarch with 2 tablespoons of water to create a slurry. Add this slurry to the vegetables along with sesame oil and a pinch of salt. Toss until the sauce thickens and coats the vegetables.
Slice the rested lamb into portions and serve alongside the stir-fried vegetables. Drizzle any remaining juices from the lamb over the top for extra flavor. Enjoy!
Nutrition Facts
Calories |
536 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.8 g | 54% | |
| Saturated Fat | 12.4 g | 62% | |
| Polyunsaturated Fat | 9.9 g | ||
| Cholesterol | 94 mg | 31% | |
| Sodium | 885 mg | 38% | |
| Total Carbohydrate | 18.1 g | 7% | |
| Dietary Fiber | 3.1 g | 11% | |
| Total Sugars | 12.1 g | ||
| Protein | 26.0 g | 52% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 60 mg | 5% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 553 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
