Japanese · Dinner
Grilled Lamb and Onion Skillet (High-Protein)
Thin-sliced lamb leg and shredded onion stir-fried in a hot skillet with soy sauce, sake, and fresh ginger, finished with soft-scrambled egg folded through for extra protein. Served over steamed brown rice with scallion and sesame seeds, this bowl delivers savoury depth with slight sweetness and umami edge.
$7
12 minsPrep
14 minsCook
26 minsTotal
EasyLevel
Nutrition per serving
598Calories
54.3gProtein
29.4gFat
30.6gCarbs
6.9gSugar
5.3gFiber
1215mgSodium
483mgChol
9.8gSat Fat
870mgPotassium
95mgCalcium
5.4mgIron
3.1mcgVitamin B12
9.5mgVitamin C
gluten-free-adaptable
protein-rich
high-fiber
high-protein
Instructions
1
Prep
Slice the lamb leg thinly against the grain. Slice the onion and scallion, mince the garlic, grate the ginger, and whisk the egg in a small bowl.
2
Sear
Heat the vegetable oil in a skillet over high heat and sear the lamb slices for 2 minutes per side until browned at the edges and just cooked through. Transfer to a plate.
3
Sauté
Add the sesame oil and sauté the onion, garlic, and ginger for 3 minutes over medium-high heat until the onion softens and turns translucent at the edges.
4
Deglaze and fold
Pour the soy sauce, sake, and mirin into the skillet, stir for 1 minute, return the lamb, pour in the whisked egg, and fold gently over medium-low heat for 1 minute until just set.
5
Plate
Spoon the warm brown rice into a bowl, top with the lamb and egg mixture, and scatter the scallion, sesame seeds, and black pepper over the top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 420g420g lamb leg
- 22 eggs
- 11 onion
- 2 tbsp2 tbsp soy sauce
- 2 tbsp2 tbsp sake
- 2 tsp2 tsp mirin
- 2 tsp2 tsp fresh ginger
- 2 clove2 clove garlic
- 2 tsp2 tsp sesame oil
- 2 tsp2 tsp vegetable oil
- 200g200g cooked brown rice
- 22 scallion
- 2 tsp2 tsp sesame seeds
- a pinch of black pepper
