Paleo Mongolian Lamb with Scallions

Ingredients

• 1.25 lbs Lamb Shoulder
• 4 stalks Scallions
• 0.33 cup Coconut Aminos
• 0.25 cup Chicken Broth
• 3 cloves Garlic
• 1 tsp Ginger
• 1 tbsp Arrowroot Starch
• 2 tbsp Avocado Oil

Instructions

1. 1Slice the 1.25 lbs of lamb shoulder thinly against the grain. Place the sliced lamb in a bowl and sprinkle with the 1 tbsp of arrowroot starch, tossing to coat evenly.
2. 2In a small bowl, whisk together the 0.33 cup of coconut aminos, 0.25 cup of chicken broth, 3 cloves of minced garlic, and 1 tsp of grated ginger.
3. 3Heat the 2 tbsp of avocado oil in a large skillet or wok over high heat until it shimmers, approximately 400°F (200°C).
4. 4Add the coated lamb to the hot skillet in a single layer, being careful not to overcrowd the pan (cook in batches if necessary). Stir-fry for 4-6 minutes, until the lamb is browned on all sides and cooked through, reaching an internal temperature of 145°F (63°C).
5. 5Pour the prepared coconut aminos mixture over the lamb in the skillet. Stir continuously for 1-2 minutes, until the sauce thickens and coats the lamb.
6. 6While the lamb is cooking, slice the 4 stalks of scallions thinly. Add the sliced scallions to the skillet and toss to combine with the lamb and sauce just before serving.
7. 7Serve the Paleo Mongolian Lamb immediately.

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