Lamb with Red Peppers
at the BBC Good Food Show last November gave me
very little opportunity to actually see much of
the show. However, one interesting item I did
get given was a CD-Rom of recipes, promoting New
Zealand Lamb. There are some first
class recipes - hopefully they will not mind me
publishing a few!
to introduce New Zealand Lamb? That is probably
best left to the New Zealanders themselves:
Zealand Lamb . . . pure and simple
Give your next meal an international flavor with
New Zealand Lamb. Our natural grazing lands, combined
with a long and proud history of providing the
world with the finest quality food products means
that our lamb is always tasty, tender and delicious.
New Zealand Lamb has a succulent flavor.
/ 12oz New Zealand Lamb neck fillet or leg meat,
cut into thin strips
2.5cm / 1in fresh ginger, peeled and grated
1 clove garlic, crushed
4 spring onions, chopped
60ml / 4 tbsp black bean sauce
15ml / 1 tbsp vegetable oil
1 red pepper, de-seeded and thinly sliced
1 red onion, skinned and cut into thin wedges
the lamb with the ginger, garlic, white parts
of the spring onions (keep the green tops for
garnish) and black bean sauce for 30 minutes.
the oil, add the lamb and marinade ingredients
and stir-fry for 5 minutes until sealed and
starting to brown.
the pepper and onion. Fry for another 5 minutes
stirring the ingredients often until the lamb
is tender and the vegetables just cooked.
sprinkled with the reserved spring onion tops.
time can be omitted but the meat will not absorb
the delicious flavours of the marinade so well.
bean sauce can be brought ready prepared from
Meat New Zealand 2001