Lamb with Garlic Sauce

Pasta dishes are just always delicious!

Cut the lamb into 2, 5 cm pieces and place on a flat plate.

Stir 1 tbsp. soy sauce, the sesame oil, the Chinese rice wine or possibly the sherry and the Szechuan pepper. Pour the mixture over the lamb, turn to the other side and cook for half an hour to marinate.

Heat the vegetable oil in a preheated wok. Remove the lamb from the marinade and add to the wok form together with the garlic.

Sauté for 2-3 min.

Add the water chestnuts and bell bell pepper to the wok and sauté for 1 min.

Add the remaining soy sauce and wine vinegar and stir well.

Add the sesame oil and stir-fry for 1 to 2 min until the lamb is cooked through.

Transfer the lamb and garlic sauce to a warmed serving plate and bring to the table on the spot with long grain rice and noodles.

Sesame oil is generally used as a seasoning and not for frying, as it burns relatively quickly. It is therefore also added to the dishes at the very end.

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