Easy Rainbow Stir-Fry with Lamb Cutlets

Preparation

Preheat the oven to 200°C.

Heat a large griddle pan or frying pan over a high heat, rub the lamb with a little olive oil and then brown, skin side down, until well coloured. Transfer the lamb to the oven, bone side down and cook for 15 minutes.

Once the rack is cooked, season with salt and pepper, cover loosely with foil and leave to rest for 10 minutes. Slice the lamb into double or individual cutlets to serve.

Heat a large frying pan or wok over a medium – high heat and add a film of olive oil.

Cook the vegetables for 2-3 minutes, tossing regularly, until just tender.

Pour over the sauce and immediately remove the pan from the heat. Gently stir to combine. Serve the Rainbow stir-fry sprinkled with sesame seeds and lamb cutlets on the side.