If you’re looking for a quick weeknight meal, a protein-packed dish, or a flavorful way to switch up dinner, this stir fry with lamb is exactly what you need. It’s savory, loaded with tender lamb and crisp vegetables, and comes together in minutes. If you love eating lamb, try our sweet and sour lamb (aka Denningvleis), green bean lamb stew, or Moroccan lamb shanks. And if you need a fun side dish, try South African pap or cilantro lime rice.

Whenever we order Chinese takeout, I scour the menu for lamb. It’s not on every menu, but when it is, that’s what I’m ordering.

Growing up in South Africa, lamb was probably more common to eat than beef or chicken. It was just an everyday kind of meat for us, and when restaurants in the U.S. are experimental enough to serve it, they usually do it well.

Here I created my own version of the takeout classic: a very easy stir fry with lamb.

I can control the ingredients, use the veggies I prefer and whip it up in less time than it takes for delivery. Better than takeout!

Why You’ll Love This Stir Fry

Quick and easy: Ready in 30 minutes or less.
Packed with flavor: The rich taste of lamb pairs perfectly with the sauce and crisp veggies.
Versatile: Swap out the vegetables, change up the sauce, or serve it however you like.

Ingredients for Stir Fry with Lamb

Lamb: The easy choice is to just use pre-cut lamb stew meat, but you can take a knife to it and slice it a little thinner if you want. If you have a lamb shoulder chop or even a leg, slice it thinly, too. You want it tender and quick-cooking.
Vegetables: Onion, garlic and bell peppers are my favorite, and the ones that really add the traditional takeout flavors. For this recipe I added in carrots and spinach, but feel free to use broccoli, cauliflower, peas, mushrooms, bok choy, green beans, or whatever floats your boat.
Teriyaki Sauce: You can use my homemade recipe or store-bought, whatever is preferable and makes your life easier.

Substitutes & Additions

No lamb? Try beef, chicken, or even tofu.
More veggies? As mentioned above, vegetable options are super flexible here.
Want it saucier? Add a splash of beef broth or hoisin sauce for extra depth.

How To Make Stir Fry with Lamb

Marinate the lamb: Toss it with soy sauce, cornstarch, and a little sesame oil. Let it sit for 10–15 minutes.
Sear the lamb: Heat oil in a pan and cook the lamb quickly over high heat. Remove and set aside.
Cook the veggies: Stir fry the garlic, ginger, and vegetables until just tender.
Combine everything: Add the lamb back in, pour in the sauce, and toss until everything is coated and glossy.

Serving Suggestions

Over Rice: Classic choice—white rice, brown rice, or even cauliflower rice. Make it fun with cilantro lime rice (yes, it’s a Chipotle copycat recipe).
With Noodles: Toss it with stir fry noodles for a hearty meal, like easy and delish chow mein.
Lettuce Wraps: A fresh, low-carb option if you really want to skip the grains.
Make it South African: Serve pap on the side, on the medium-firmer side.

Storing & Reheating

In the fridge: Store in an airtight container for up to 4-5 days.
In the freezer: Freeze for up to 2 months and thaw overnight before reheating.
Reheating: Heat in a pan over medium heat until warmed through. Microwave totally works, too.