This Lamb Stir Fry is a delicious and healthy one-pan meal that can be prepared in less than 30 minutes!

If you haven’t learned by now, I am a huge fan of easy and healthy recipes. When most people hear lamb, they may be thinking of an expensive fancy meal, but the truth is you can make it at home in less than 30 minutes! Topping it with pomegranate seeds and pistachios adds a nice crunch, a little more nutrition, and the presentation is excellent!

Another reason why I love cooking lamb is that it’s a high-quality lean cut of protein and is actually very versatile. One serving of lamb contains 23 grams of protein which is almost half of your daily protein needs! A serving also contains healthy fats along with a number of nutrients that help support immune function including zinc, iron, selenium, B12, B6, riboflavin, and niacin.

When it comes to making stir fry the options are really endless because you can add as many veggies as you would like and you don’t have to worry about compromising the original recipe! 

Want to experiment with other recipes that include lamb? Try my Greek Lamb Meatballs and Ground Lamb with Lentils, both are delicious and easy to make! 

What You Need to Make Lamb Stir Fry 

extra virgin olive oil

Garlic cloves

Spices: Cumin, coriander, salt, and black pepper

red wine vinegar

boneless leg of lamb

onion

pomegranate seeds

pistachios

Optional: plain yogurt and fresh mint

How to Make the BEST Lamb Stir Fry 

Grab a small mixing bowl and whisk together a little oil, spices, and the red wine vinegar. Add the lamb and toss to make sure it is coated evenly. 

Let it marinate at room temperature for at least 15 minutes. If you want to marinate it longer or get the prep work out of the way ahead of time, you can cover and refrigerate it for up to 24 hours. 

Using a large skillet, wok, or cast iron frying pan, add the remaining oil and brown the marinated lamb which will take about 5 minutes. You may need to do this in batches.

Transfer the cooked lamb to a plate and cover it with foil while you are cooking the remaining. 

After all of the lamb has been cooked and is out of the pan, add the onion and stir often over the next 3-5 minutes. 

Deglaze the pan by adding in a little water and scraping the bottom of the pan until most of the water has evaporated. 

Place the lamb back into the pan with the onion and toss. 

My favorite way to serve lamb stir fry is topped with pomegranate seeds, chopped pistachios, a little yogurt, and garnish it with mint! 

Serving Suggestions 

Most people like a starch to go with their stir fry. I recommend serving with white or brown rice. For a lower-carb option, you could serve it over cauliflower rice.

Other Veggies You Could Add

• Peppers 
• Mushrooms 
• Carrots 
• Squash and zucchini 
• Edamame
• Snap peas 
• Broccoli 

Try These Other Healthy Stir Fry Recipes: 

• Pepper Beef Stir Fry with Peanuts
• Five Spice Chicken Stir Fry
• Recipes for Recovery: Chicken Stir-Fry

Easy Lamb Stir Fry

This Lamb Stir Fry is a delicious and healthy one-pan meal that can be prepared in less than 30 minutes!

4.50 from 2 votes

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Course: Main Course

Cuisine: American

Prep Time: 15 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 30 minutes minutes

Servings: 4

Author: Abbie

Ingredients

• ¼ cup extra virgin olive oil divided
• 3 cloves garlic minced
• 1 tablespoon cumin
• 1 teaspoon coriander
• 1 teaspoon kosher salt
• ½ teaspoon ground black pepper
• 1 tablespoon red wine vinegar
• 1 pound boneless leg of lamb thinly sliced against the grain
• 1 onion julienne/half moons
• 1/3 cup pomegranate seeds
• ¼ cup pistachios roughly chopped
• Optional: plain yogurt and fresh mint

Instructions

• In a bowl, whisk together 2 tablespoons oil, garlic, cumin, coriander, salt, pepper, and vinegar. Add lamb and toss to coat. Marinate at room temperature for 15 minutes or cover and refrigerate to marinate up to 24 hours.
• In a large skillet or cast iron pan over medium-high heat, add remaining 2 tablespoons oil. Add lamb, in batches if necessary, and cook until browned approximately 5 minutes. Transfer lamb to a plate and tent with foil; continue cooking remaining lamb and transfer to plate.
• Add onion and cook, stirring often, 3 to 5 minutes. Add ½ cup water and deglaze pan, scraping up any brown bits, and cook until most of the water is evaporated.
• Add lamb back to pan and toss with onion.
• Serve topped with pomegranate seeds, pistachio, and optional yogurt and mint.

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