Sweet and Sour Ginger Lamb

A few days before Christmas I roasted a nice leg of lamb and had quite a bit left over. Made up a recipe which was quite a hit.

2 medium granny smith apples, peeled and chopped
1/2 - 1 cup (white) raisins
2-5 teaspoons rosemary, depending on the gaminess of the lamb
several tablespoons of fresh ginger, minced or slivered
1-3 tablespoons basalmic vinegar

1-2 cups asparagus, chopped to 3/4-1" long pieces
1-2 cups snow peas, broken in half
1-2 medium shallots finely chopped
1/2-1 cup chopped green onion
2 cups leftover lamb roast, 1/4 inch cubes.


Heat a small skillet to medium, then add a high temp oil like grapeseed.
Add the apples and raisins. Let sit for a few minutes to carmelize the apples just a bit.
Stir the apples and raisins fairly often, and as the apples start to break down add water, as needed to keep them from getting dried out. As the water starts getting slightly applesauce-like add the ginger. Don't completely break down the apples, and once they get pretty far along add the basalmic vinegar.

Heat a large skillet or wok to stir fry temperature, add high temp oil and the asparagus and snow peas. Add chili oil to taste if desired.
Stir infrequently allowing the vegetable brown a little bit a couple times.
Add the shallots and stir more often to cook (and cover) everything. When nearly done add the green onion and lamb. Salt and pepper to taste and when everything is about done...

Stir the contents of the small skillet into the wok or large skillet, and add water to get the desired sauciness. The apples and raisins should serve to thicken the mix just right, and if not add a little corn starch or your favorite thickener.

Serve over rice.