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 |