10-MINUTE LAMB AND ASPARAGUS STIR-FRY RECIPE | BON APPéTIT
Eat this versatile stir-fry all spring long over grains, tucked into warm pita with yogurt sauce, or tossed with noodles.
Provided by Ali Slagle
Yield 3–4 servings
Number Of Ingredients 10
Steps:
- Heat a dry large cast-iron skillet over medium-high until beginning to smoke. Pour in 1 Tbsp. vegetable oil, then add 1 lb. ground lamb and use a wooden spoon or heatproof spatula to press meat into a thin layer. Sprinkle with 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, season with freshly ground black pepper, and scatter one 2" piece ginger, peeled, finely chopped, over. Cook, undisturbed, until lamb is deeply browned underneath, about 5 minutes.
- Break up meat into bite-size pieces, then add 6 scallions, thinly sliced, 1 lb. asparagus, woody ends trimmed, sliced on a diagonal ½" thick, and ½ cup finely chopped dill fronds and tender stems. Season with salt and pepper. Cook, tossing often, until lamb is cooked through and asparagus is bright green and just crisp-tender, about 2 minutes (it’s okay if asparagus is still a little crunchy—it will continue to soften off the heat). Taste and add more salt and pepper if needed. Scatter finely grated zest of ½ lemon over.
- Divide stir-fry among bowls or plates and top with more dill. Serve with lemon wedges for squeezing over.
10-MINUTE LAMB AND ASPARAGUS STIR-FRY RECIPE | BON APPéTIT
Eat this versatile stir-fry all spring long over grains, tucked into warm pita with yogurt sauce, or tossed with noodles.
Provided by Ali Slagle
Yield 3–4 servings
Number Of Ingredients 10
Steps:
- Heat a dry large cast-iron skillet over medium-high until beginning to smoke. Pour in 1 Tbsp. vegetable oil, then add 1 lb. ground lamb and use a wooden spoon or heatproof spatula to press meat into a thin layer. Sprinkle with 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, season with freshly ground black pepper, and scatter one 2" piece ginger, peeled, finely chopped, over. Cook, undisturbed, until lamb is deeply browned underneath, about 5 minutes.
- Break up meat into bite-size pieces, then add 6 scallions, thinly sliced, 1 lb. asparagus, woody ends trimmed, sliced on a diagonal ½" thick, and ½ cup finely chopped dill fronds and tender stems. Season with salt and pepper. Cook, tossing often, until lamb is cooked through and asparagus is bright green and just crisp-tender, about 2 minutes (it’s okay if asparagus is still a little crunchy—it will continue to soften off the heat). Taste and add more salt and pepper if needed. Scatter finely grated zest of ½ lemon over.
- Divide stir-fry among bowls or plates and top with more dill. Serve with lemon wedges for squeezing over.
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10-MINUTE LAMB AND ASPARAGUS STIR-FRY RECIPE | BON APPéTIT
Eat this versatile stir-fry all spring long over grains, tucked into warm pita with yogurt sauce, or tossed with noodles.
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Reviews 4.8
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