Baby Lamb With Noodles And Vegetables Recipes

LAMB STIR-FRY

Steps:

• Trim the fat off the lamb and cut into strips of about 1cm / 0.5 inch thick.
• Chop your vegetables.
• Heat some oil in a pan over a medium heat and cook the lamb for 2 minutes, until browned all over.
• Make the sauce by mixing together the soy sauce, sesame oil, lime juice, garlic, ginger and Chinese Five Spice.
• Get the noodles ready.
• Add the vegetables to the hot pan and cook for 4 minutes.
• Add the noodles and sauce to the pan and cook for a further 3 minutes.
• Serve topped with chopped spring onions (scallions) and sliced chilies.

BABY LAMB WITH NOODLES AND VEGETABLES

Steps:

• Have the butcher cut the lamb into three pieces - leg, shoulder and rack.
• Coat the bottom of one or two heavy casseroles with oil.
• Season the lamb with salt and pepper and saute the lamb until it is brown. Then place it in the oven at 400 degrees and roast for 15 minutes.
• Add the carrots, turnips, celery and onions and stir around the lamb. Cook for five minutes, until lightly browned.
• Add the thyme and bay leaves with the tomato and cover lightly with aluminum foil. Reduce the heat to 250 degrees and braise for 45 minutes.
• Finely chop the garlic and parsley and mix with the bread crumbs. Five minutes before the meat is done, uncover and return the heat to 400 degrees. Add the wine and stock and spread the parsley mixture on top. Brown lightly for about five minutes.
• Saute the cooked noodles in two tablespoons of brown butter.
• Remove the lamb from the oven and allow to rest for 10 minutes before slicing. Serve with the vegetables, juices and noodles.