Ingredients
4 lamb leg chops
2-6 tbs sherry
2 tbs dark soy sauce
2 tbs clear honey
2 garlic cloves, crushed
1 tbs grated ginger
2 tbs veg oil
2 tsp cornflour
6 spring onions, sliced
stir fried spring vegetables and boiled rice to serve
Method
Slice lamb thinly with a sharp knife, working around the bone.
Place lamb in a large bowl. Add 2 tbs sherry, soy sauce honey, garlic, ginger, oil, cornflour and onions. Stir well, cover and leave to stand for 15 mins, turning occasionally.
Heat a large frying pan or wok. Drain the lamb, reserving the marinade. Stir fry the lamb for 3 mins until browned. Add the marinade, stir in the remaining sherry or 4 tbs of water and cook for 1 min. Serve with stir fried veg and rice.