Mar 16, 2017   Anonymous   Recipes

Celebrate St. Patrick's Day With This Tasty Recipe: Sautéed Brussels Sprouts w/ Spicy Lamb

Serves: 4 | Prep time: 10 Minutes | Cooking time: 25 to 30 Minutes


  • 1 lb lamb, diced in 1" cubes
  • ½ lb brussel sprouts, halved
  • 1 red onion, sliced
  • ½ cabbage, sliced
  • 1 carrot, cut in 1" cubes
  • 1 rosemary stalk
  • 2 green chili peppers, chopped
  • ½ tsp dried thyme
  • 1 tbsp white wine
  • 1 tbsp gluten free soy sauce
  • 1 lemon, juiced
  • Salt as needed
  • Black pepper as needed
  • 3 tbsp olive oil
  • 3 garlic cloves, minced
  • ½ inch ginger, finely grated
  • ½ cup chicken broth
  • 1 tsp red pepper flakes
  • ½ tsp white cumin seeds
  • 1 tsp cornstarch
  • 1 tsp freshly chopped cilantro


  1. Add lamb and ½ cup of water in a saucepan. Season with salt and add rosemary stalk. Cover the lid and cook for about 15 minutes at high until the lamb is tender and water is absorbed. Remove from heat.
  2. Heat half of oil in a large frying pan and add onion. Saute for 2 minutes until translucent then add brussel sprouts, carrots and cabbage. Saute for 3 to 4 more minutes until the veggies are slightly cooked but still crisp.
  3. Add salt, black pepper, half of garlic, thyme and lemon juice. Cook for few more seconds with constant stirring then remove from heat.
  4. Heat the rest of the oil in a frying pan and add remaining garlic, cumin and red pepper flakes. Saute for a few seconds then add lamb pieces. Continue to saute for 2 minutes with constant stirring until the lamb is fully coated with spices.
  5. Add white wine, soy sauce and season with black pepper. Again, saute for a few more seconds.
  6. Combine cornstarch and chicken broth, whisk well then add to lamb mixture. Continue stirring until the gravy thickens.
  7. Finally add ginger, green chili pepper and cilantro. Take out in a serving dish along with the veggies and serve hot with your favorite side dish.