Baked Mint Lamb and Asparagus Mushroom Stir Fry
 
 
Ingredients
  • Lamb, shoulder cut- 2 large pieces or more
  • Coconut oil or any oil- 2 tbsp
  • Ground pepper- ¼ tsp or as required
For making paste
  • Ginger, chopped- 2 inch slice
  • Garlic, chopped- 4 cloves
  • Shallots or small onions- 4
  • Mint leaves- 15 leaves
  • Whole black pepper corns- 1 tsp
  • Salt- ¾ tsp
  • Water- little
Asparagus-Mushroom Stir fry
Ingredients
  • Asparagus, remove the top and tough ends- 1 bunch
  • Mushroom, white sliced- 1 packet
  • Mint leaves- 6 leaves
  • Worcestershire sauce- 3 tbsp
  • Red wine vinegar- 1tsp (optional)
  • Ground pepper- ½ tsp
  • Salt- littleI
  • Water-little
  • Olive oil- 1 tbsp
Instructions
  1. Puree the above mentioned ingredients 'for making paste' in a blender to a smooth paste, add some water to get the paste constituency.
  2. I used shoulder cut lamb, you could use lamb chops or any bone-in or boneless pieces.
  3. Spread the paste over the lamb and marinate for 30 minutes or more the better. Or marinate it overnight.
  4. Place a non-stick oven proof cooking pan or oven proof skillet over medium heat.
  5. Add 2 tbsp oil and swirl the pan to coat all over the pan.
  6. Place the marinated lamb, cook on medium heat for 10 minutes flipping to both sides.
  7. Don't cook till all the water dries off, there should be water in the pan (as seen on the above picture)
  8. In the meantime, preheat oven to 400 F.
  9. After 10 minutes of pan frying, cover the pan with aluminum foil.
  10. Place the pan into the oven on the rack placed at the middle of the oven.
  11. Bake for total 25 minutes.
  12. After 15 minutes of baking, take the pan outside (please wear an oven gloves) and flip the lamb to the other side, cover with aluminum foil and bake for another 10 more minutes.
  13. Since the pan is covered with aluminum foil, the lamb will be still moist, it won't dry out.
  14. After total 25 minutes of baking, remove the pan from the oven and place it over the stove top.
  15. Pan fry the lamb over medium heat till the both sides turn light brown, about 3 minutes.
  16. If you want sprinkle some ground pepper and pan fry it.
  17. Remove from the heat.
  18. Serve with the Asparagus-Mushroom stir fry, scroll down for the recipe.
  19. While the lamb is baking, you could make the stir fry.
Instruction for Asparagus-Mushroom Stir fry
  1. Place a wok over medium heat.
  2. Add olive oil.
  3. Put the asparagus into the oil, saute for a minute.
  4. Add the mushrooms, saute for a minute.
  5. Pour worcestershire sauce, sprinkle salt and ground pepper over the veggies.
  6. Add little water and cover the wok, let the veggies turn tender.
  7. Remove the cover, stir fry the veggies.
  8. Add red wine vinegar, combine well.
  9. Stir fry till all the water dries off and the veggies turn light brown.
  10. Gently stir fry and be sure not to break the asparagus.
  11. This makes a delicious side with Baked Mint Lamb.
Notes
•Be sure to cover the pan with aluminum foil while baking the lamb, this will keep the lamb moist.
•If you don't have an oven proof pan, transfer the lamb to a baking sheet and bake.
•Wear an oven gloves while taking the pan out of the oven and during the final pan frying, it's very hot!
Recipe by Cooking with Thas - Wholesome Homemade Recipes at https://thasneen.com/cooking/baked-mint-lamb-and-asparagus-mushroom-stir-fry/