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Spicy Lamb Stir-Fry

1 pound lamb
2 tablespoons lemon juice
2 tablespoons soy sauce
1 tablespoon honey
1 1/2 teaspoons grated gingerroot
2 garlic cloves, crushed
1/4 teaspoon red pepper flakes
1 tablespoon water
2 teaspoons cornstarch
1 tablespoon vegetable oil
4 cups frozen mixed vegetables

1. Cut lamb into 1/8-inch thick strips. Combine the lamb with lemon juice, soy sauce, honey, grated ginger root, crushed garlic cloves, and red pepper flakes in a medium bowl. Cover and refrigerate at least 2 hours.
2. In small bowl, blend water into cornstarch until smooth; set aside.
3. Add oil a heavy skillet or wok and heat over high heat. Add the lamb and marinade and stir-fry until the lamb is no longer pink, about 3 to 4 minutes. Transfer the lamb to a bowl then add frozen mixed vegetables to the wok. Reduce the heat to medium-low. Cover and cook until vegetables are done, about 3 to 4 minutes. Stir the cornstarch mixture and add to the wok. Stir and cook until sauce thickens, about 30 to 60 seconds. Return the lamb to the skillet and heat through.

Makes 4 servings.