Lamb and Leek Stir-fry

PREP: 10 mins COOK: 15 mins Add to My Favourites

Lamb from the hills and leeks from the valleys come together in this delicious recipe that brings out the flavours of both. The perfect mid-week supper or lazy weekend lunch.

17 Ratings


Serves 4

  • 450g lamb stir-fry strips or lamb leg steaks, cut into strips
  • 4 tbsp oyster sauce
  • 3 tbsp rice vinegar
  • 2 tbsp cornflour
  • 2 tbsp garlic-infused olive oil
  • 4 leeks, sliced
  • 1-2 tbsp toasted sesame seeds


Step 1

In a small bowl mix together the oyster sauce, rice vinegar cornflour and 200ml cold water. Set aside.

Step 2

Heat the oil in a large non-stick wok and fry the lamb over a really high heat for 1-2 mins. Add the leeks and cook for a further 1-2 mins. 

Step 3

Stir in the sauce and allow to simmer for 2 mins over a gentle heat.

Step 4

Sprinkle with the sesame seeds and serve immediately with rice or noodles and seasonal vegetables.

Chef's Tip

You can replace the leeks with other vegetables and/or bean sprouts. 

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