Salt and Pepper Lamb with Char-Grilled Vegetables Recipe

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.