Lime Glazed Lamb Backstraps with
Pumpkin Stir-Fry

Serves

4

Ingredients

• 1 butternut pumpkin

• Olive oil

• 400ml can Trident Coconut Milk

• 2 teaspoons Trident Stir-Fry Fish Sauce

• 2cm ginger root

• 1 clove garlic

• 1 capsicum, sliced

• 150g snow peas

• 150g oyster mushrooms

• Sesame oil

• 1kg lamb fillets (or backstraps cut lengthwise)

• 1 tablespoon cornflour

• 3 tablespoons water

• Chicken stock

• 1 tablespoon brown sugar

• 2 sprigs of mint, plus extra for garnish

• Juice of 1 lime

Instructions:

• Cut pumpkin roughly into 2cm cubes. Heat up a little bit of olive oil in a wok, add pumpkin, ¼ can of Trident Coconut Milk, 1 teaspoon of Trident Stir-Fry Fish Sauce and cook, stirring occasionally until the liquid evaporates. Add another
  ¼ can of Trident Coconut Milk.

• Meanwhile prepare and cut your other vegetables. Cut ginger into thin matchsticks and crush garlic. When the pumpkin softens (about 10-15 minutes) add capsicum, snow peas, oyster mushrooms, garlic, ginger and a few drops of sesame oil. Stir-fry for a couple of minutes, transfer into a bowl and keep warm.

• Wipe your wok, add oil and stir-fry the lamb on high heat until done to your liking; you may need to do this in batches. Set lamb aside and keep warm. Mix cornflour with 3 tablespoons of water, add ½ cup of chicken stock to the wok to deglaze, then add the cornflour mixture, a teaspoon of Trident Stir-Fry Fish Sauce, brown sugar, mint and lime juice.

• Simmer until mixture thickens and becomes syrupy. Return lamb to the wok, coat with the glaze and serve on top of pumpkin stir-fry. Decorate with a sprig of mint.