Lamb Stir Fry With Basil, Mint And Lemongrass

• 2 tbsp peanut oil
• 1 1/4 lbs lamb fillet, trimmed, thinly sliced
• 1 clove garlic, peeled and crushed
• 1 stalk lemongrass, finely chopped
• 1 tbsp chopped ginger
• 1 None long red chili, seeded, sliced
• 1 None lime, zested and juiced
• 2 tsp fish sauce
• 2 sprigs thai basil, leaves picked
• 2 sprigs mint, leaves picked
• 3 sprigs cilantro, leaves picked
• None None steamed rice, to serve

1. Heat the oil in a wok to high, then stir-fry the lamb, in batches, for 1-2 mins each batch, until browned and tender. Transfer to a bowl and set aside.
2. Reheat the wok and stir-fry the garlic, lemongrass, ginger and chili for 2 mins. Return the lamb to the wok with the lime zest and juice and the fish sauce, and toss until heated. Remove from the heat and stir through the herbs. Serve with steamed rice.

peanut oil, lamb fillet, clove garlic, stalk lemongrass, ginger, long red chili, lime, fish sauce, thai basil, mint, cilantro, steamed rice

Taken from recipes-plus.com/api/v2.0/recipes/25571 (may not work)