Recipe: Shredded Lamb with Brussel Sprouts and Red Onions

I made a fabulous dish out of some raw food that had been aging in my fridge. Glad I finally got around to it; the brussel sprouts had begun to yellow, and the lamb had been defrosting for nearly a week. I stir-fried all of the ingredients for this yummy good dish.

  • 1.5 lb sliced lamb
  • 1 lb brussel sprouts
  • chopped garlic
  • quarter cup of olive oil
  • salt
  • cracked black pepper
  • garlic powder
  • dried basil flakes
  • medium red onion, sliced
  • sweet soy sauce

First, create a marinade of olive oil, salt, black pepper, garlic powder, chopped garlic, dried basil and heat it in the microwave for 1 minute. To this marinade, add sliced lamb until it is incorporated. Meanwhile, heat a couple of tablespoons of olive oil in a pan over medium-high heat. Quarter the brussel and slice a red onion. Brown some of the chopped garlic, then add the lamb to the pan and cook until brown. Thinly sliced lamb will shred while cooking. At this point, there may be extra liquid in the pan; add brussel sprouts and continue to stir-cook until the sprouts are tender. Meanwhile, drizzle sweet soy sauce over the mixture and season with a little more salt. Turn off the heat then add the onions, and ensure that they don’t overcook–you want the spicy-sweet red onions to also tame the lamb. Eat alone or serve with rice and enjoy!

12/8/2011 Shredded Lamb with Brussel Sprouts and Red Onions