3 220g lamb rumps
3 egg whites
120g rice flour
100g plain flour
1/2 tsp sea salt
1/2 tsp freshly ground pepper
Vegetable oil, to fry
1 red capsicum, cut into thick strips
1 green capsicum, cut into thick strips
2 zucchinis, thinly sliced
Shallots, thinly sliced, chilli mayonnaise, lime wedges, to serve
Slice the lamb rump across the grain into small, thin strips.
Place the rice flour, plain flour, salt and pepper in a large bowl and stir to combine.
In a separate bowl, whisk the egg whites.
Heat the vegetable oil to 180°C. Dip the lamb into the egg white and then the dry seasoning, shaking off any excess.
Cook the lamb, in batches, for 3 to 4 minutes or until lightly golden and crispy. Drain on a paper towel lined plate.
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.
Serve the salt and pepper lamb sprinkled with green onions with the chargrilled vegetables, mayonnaise and lime wedges.
This is an edited recipe extract from Beef & Lamb.