Japanese · Dinner
Grilled Lamb and Onion Skillet
Thin-sliced lamb leg is stir-fried hot and fast with sweet onion, scallion, garlic and ginger in a soy-mirin glaze, finished with a scatter of sesame seeds. Lean cuts and a light hand with oil keep the dish light while high heat preserves char and umami-rich Japanese profile.
$6
12 minsPrep
10 minsCook
22 minsTotal
EasyLevel
Nutrition per serving
398Calories
39.2gProtein
21.6gFat
13.1gCarbs
6.4gSugar
2.1gFiber
1120mgSodium
78mgChol
8.1gSat Fat
690mgPotassium
68mgCalcium
3.9mgIron
2.6mcgVitamin B12
9.5mgVitamin C
Goes well with
Japanese lager or dry sake
local
Yuzu or lemon sparkling water (Ramune)
international
low-cholesterol
protein-rich
low-carb
low-calorie
low-chol
Instructions
1
Prep
Slice the lamb leg thinly against the grain, onion, scallions, garlic, and ginger. Keep lamb separate on a plate.
2
Marinate
Toss lamb with half the soy-sauce and black pepper; let sit 10 minutes at room temperature.
3
Sear
Heat vegetable oil in a wok over high heat until shimmering; add lamb in a single layer and sear 90 seconds per side until browned and no longer pink.
4
Saute
Push lamb to one side, add onion, and saute over medium-high heat 2-3 minutes until edges turn translucent and slightly charred.
5
Build
Add garlic, ginger, and scallions; stir-fry 1 minute over medium-high heat until onion is tender-crisp and lamb is evenly coated.
6
Glaze
Pour in remaining soy-sauce, mirin, and sesame oil; toss over high heat 30 seconds until sauce reduces to a glossy coating.
7
Plate
Transfer to a plate, scatter sesame seeds on top, and serve immediately.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 340g340g lamb leg
- 11 onion
- 44 scallions
- 4 cloves4 cloves garlic
- 2 tsp2 tsp ginger-fresh
- 3 tbsp3 tbsp soy-sauce
- 2 tbsp2 tbsp mirin
- 2 tsp2 tsp sesame oil
- 2 tsp2 tsp vegetable oil
- 1 tsp1 tsp sesame seeds
- 2 pinch2 pinch black pepper
