Baby Lamb With Noodles And Vegetables Food
LAMB STIR-FRY
This Lamb Stir-Fry is ready in under 20 minutes, making it a quick, easy and healthy meal. A great way to eat more veg, and a simple way to cook lamb.
Provided by Dannii
Categories Lunch Main Course
Time 15m
Number Of Ingredients 14
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.
Nutrition Facts : ServingSize 1 portion, Calories 545 kcal, Carbohydrate 75 g, Protein 33 g, Fat 19 g, SaturatedFat 4 g, Cholesterol 104 mg, Sodium 1229 mg, Fiber 9 g, Sugar 8 g
BABY LAMB WITH NOODLES AND VEGETABLES
Provided by Marian Burros
Categories dinner, main course
Time 1h30m
Yield Ten servings
Number Of Ingredients 17
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.
Nutrition Facts : @context http, Calories 534, UnsaturatedFat 11 grams, Carbohydrate 84 grams, Fat 15 grams, Fiber 10 grams, Protein 15 grams, SaturatedFat 3 grams, Sodium 1476 milligrams, Sugar 20 grams, TransFat 0 grams
LAMB WITH BUCKWHEAT NOODLES & TOMATO DRESSING
This stir-fry is low in fat and calories. Use a lean cut of meat and combine with plenty of vegetables to get four of your recommended 5-a-day
Provided by Sara Buenfeld
Categories Dinner
Time 40m
Number Of Ingredients 12
Steps:
- Lightly squash the tomatoes with the fish sauce, lime juice and zest, and the chilli sauce. Cook the noodles following pack instructions.
- Meanwhile, heat the oil in a wok and stir-fry the onion, carrot and pepper for 5 mins or until softening. Add the cabbage and cook for a few mins more. Remove the vegetables from the pan, add the lamb and cook for 5-8 mins so that it is still tender and juicy. Take the pan off the heat, toss in the noodles, vegetables, tomato dressing and mint, and serve.
Nutrition Facts : Calories 477 calories, Fat 12 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 60 grams carbohydrates, Sugar 22 grams sugar, Fiber 8 grams fiber, Protein 30 grams protein, Sodium 1.2 milligram of sodium
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