This lightning-fast stir-fry balances lamb’s earthy grassiness with spring’s brightest stars: asparagus, scallions, dill, and lemon. Because ground lamb has so much fat (i.e., flavor), it doesn’t need a sauce or as many seasonings as you might need with chicken or tofu. By thinly slicing the asparagus spears as you would scallions, they cook to crisp-tender in just a minute or two. Feel free to cut another thin spring vegetable like green beans or sugar snap or snow peas the same way and swap them in (or use a mix). Serve this stir-fry over rice or whole grains, with warm pita and yogurt sauce, or tossed with wheat or rice noodles. —Ali Slagle
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Tbsp. vegetable oil
lb. ground lamb
tsp. Diamond Crystal or ½ tsp. Morton kosher salt, plus more
Freshly ground black pepper
2″ piece ginger, peeled, finely chopped
scallions, thinly sliced
lb. asparagus, woody ends trimmed, sliced on a diagonal ½” thick
cup finely chopped dill fronds and tender stems‚ plus more chopped fronds for serving
Finely grated zest of ½ lemon
Lemon wedges (for serving)
Heat a dry large cast-iron skillet over medium-high until beginning to smoke. Pour in 1 Tbsp. vegetable oil, then add 1 lb. ground lamb and use a wooden spoon or heatproof spatula to press meat into a thin layer. Sprinkle with 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, season with freshly ground black pepper, and scatter one 2″ piece ginger, peeled, finely chopped, over. Cook, undisturbed, until lamb is deeply browned underneath, about 5 minutes.
Break up meat into bite-size pieces, then add 6 scallions, thinly sliced, 1 lb. asparagus, woody ends trimmed, sliced on a diagonal ½” thick, and ½ cup finely chopped dill fronds and tender stems. Season with salt and pepper. Cook, tossing often, until lamb is cooked through and asparagus is bright green and just crisp-tender, about 2 minutes (it’s okay if asparagus is still a little crunchy—it will continue to soften off the heat). Taste and add more salt and pepper if needed. Scatter finely grated zest of ½ lemon over.
Divide stir-fry among bowls or plates and top with more dill. Serve with lemon wedges for squeezing over.
How would you rate 10-Minute Lamb and Asparagus Stir-Fry?
To the person below, my grocery store was out of ground lamb on the day I was fated to make this recipe but they did have bison. It went swimmingly, the sweetness of the bison meat paired so well with all the other flavors and it remained quite moist.
Mine came out terribly dry. I’m single so I will add yogurt and maybe garlic or cucumber before I eat the rest. Maybe difference in fat content in lamb
Really, really tasty, really, really customizable. Definitely think this could work with a ground meat of your choice, except perhaps beef? I’d be intrigued to try bison or ground chicken. (I hate reviewing recipes with substitutions, I cooked this with lamb and loved it, but I think it’s a credit to the recipe that it would work across proteins. Timing might be different, but I think the flavors would work for tofu as well!) Overall, great, easy, crowd-pleasing recipe to add to the rotation.
This is outstanding on so many levels — the ingredient list is short, the prep is simple, the cooking goes quickly, and the taste is terrific. (For bonus points, cook this in a nonstick frying pan and add a FryWall ring to make the clean-up quick and easy.) One specific thing I liked is that this method of browning seems to minimize the greasiness you usually get with ground lamb and maximize the dark brown crustiness of the meat.