Contact us


Salt and Pepper Lamb with Char-Grilled Vegetables

Share This Recipe



Prep Time


Cook Time



3 x 220g Lamb Rumps, fat trimmed
3 Egg Whites
120g Rice flour
100g Plain flour
1/2 tsp Sea salt
1/2 tsp Freshly ground pepper
Vegetable oil, to fry
1 Red capsicum, cut into thick strips
1 Green capsicum, cut into thick strips
2 Zucchini, thinly sliced
Green onions, thinly sliced
Chilli mayonnaise and lime wedges, to serve


1 Slice the lamb rump across the grain into small, thin strips
2 Place the flours, salt and pepper in a large bowl and stir to combine
3 In a separate bowl, whisk the egg whites.
4 Heat the vegetable oil to 180°C. Dip the lamb into the egg white and then the dry seasoning, shaking off any excess.
5 Cook the lamb, in batches, for 3 to 4 minutes or until lightly golden and crispy. Drain on a paper towel lined plate.
6 Meanwhile, in a lightly oiled char-grill pan over medium-high heat, cook the capsicum and zucchini for 2 to 3 minutes each side, or until slightly charred and tender.
7 Serve the salt and pepper lamb sprinkled with green onions with the chargrilled vegetables, mayonnaise and lime wedges


1 If you enjoy spice, you could add a teaspoon of chilli powder to the flour mixture.
2 Serve with brown rice and steamed Asian greens for a great midweek meal.
3 Any vegetables that you enjoy can be chargrilled and served with the salt and pepper lamb – e.g. sweet potato, asparagus, eggplant.