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Lamb with Garlic Noodles
By : Rehana KhambatyCategory : Lamb, Mutton, Breakfast
Servings : 2
Time Taken : 15-30 mins
Rating :
Method
- Combine lamb pieces, pepper, rind and 2 tablespoons of olive oil in a large bowl.
- Cover lamb; refrigerate 3 hours or overnight.
- Cook lamb on heated oiled griddle (or grill or barbecue) until browned all over and cooked as desired.
- Remove lamb, cover; stand 10 minutes.
- Slice lamb thinly; cover to keep warm.
- Cook noodles in large pan of boiling water, uncovered, until just tender; drain.
- Blend or process: garlic, egg yolk, water and juice until combined.
- With motor operating, gradually pour in oil; process until thick.
- Now combine the remaining olive oil, vinegar and 1 teaspoon of the Garlic Mayonnaise in jar; shake vinaigrette well.
- Gently toss lamb, noodles, tomatoes and basil with vinaigrette in large bowl.
- Heat vegetable oil in large pan; deep-fry onion rings, in batches, until browned and crisp.
- Drain onion rings on absorbent paper.
- Top noodles and lamb with onion rings and the remainder of the 1/3 cup of the garlic mayonnaise.
Ingredients:
500 gm - lamb, cut into bite size pieces
2 tsps - cracked black pepper
1 tbsp - finely grates lemon rind
� cup (125ml) - olive oil
250 gm - udon
1 tbsp - cider vinegar
250 gm - cherry tomatoes, halved
� cup - fresh basil leaves
vegetable oil, for deep-frying
1 (200g) - onion (large) , sliced thinly
1 medium bulb - garlic, peeled, chopped coarsely
1 - egg yolk
2 tsps - water
2 tablespoons - lemon juice
1 cup (250ml) - olive oil
500 gm - lamb, cut into bite size pieces
2 tsps - cracked black pepper
1 tbsp - finely grates lemon rind
� cup (125ml) - olive oil
250 gm - udon
1 tbsp - cider vinegar
250 gm - cherry tomatoes, halved
� cup - fresh basil leaves
vegetable oil, for deep-frying
1 (200g) - onion (large) , sliced thinly
1 medium bulb - garlic, peeled, chopped coarsely
1 - egg yolk
2 tsps - water
2 tablespoons - lemon juice
1 cup (250ml) - olive oil
RECIPES BY REHANA KHAMBATY
