||Slice the lamb rump across the grain into small, thin strips
||Place the flours, salt and pepper in a large bowl and stir to combine
||In a separate bowl, whisk the egg whites.
||Heat the vegetable oil to 180°C. Dip the lamb into the egg white and then the dry seasoning, shaking off any excess.
||Cook the lamb, in batches, for 3 to 4 minutes or until lightly golden and crispy. Drain on a paper towel lined plate.
||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.
||Serve the salt and pepper lamb sprinkled with green onions with the chargrilled vegetables, mayonnaise and lime wedges