Honey Glazed Lamb Cutlets With Sugar Snap Peas

12 (1kg) lamb cutlet
4 cloves garlic, crushed
1 tablespoon grated fresh ginger
1 teaspoon sambal oelek (bottled chopped chillies
1/4 cup (60ml) olive oil
115g fresh baby corn, halved
300g snap peas, trimmed
1 large (350g) red capsicum, chopped
1/2 cup (125ml) honey
2 small (800g) Chinese cabbages, chopped

Method:

1. Combine cutlets, garlic, ginger and sambal oelek in bowl. Heat 2 tablespoons oil in wok or pan; stir-fry, lamb, in batches until cooked as desired.

2. Heat remaining oil in wok; stir-fry corn until just tender, add peas and capsicum; stir-fry until peas are just tender. Return cutlets to wok with honey and cabbage, stir-fry until cabbage is wilted. Serve topped with green onion strips, if desired. Serves 4.