Lamb With Garlic Noodles Food

LAMB CHOPS WITH GARLIC AND ROSEMARY

Steps:

• Heat a large skillet over medium-high heat. Dry the lamb chops well and season with salt and pepper, to taste. Add the oil to the pan and heat until shimmering. Lay chops in the pan and cook, turning once, until an instant-read thermometer inserted into the sides of the lamb registers 125 degrees F, about 4 minutes per side. After cooking the lamb on each side, stand it up on it's edges to brown the sides as well, about 2 minutes more. Reduce the heat if needed so the browned bits remaining in the pan don't burn. Remove chops from the skillet and set aside in a warm place.
• Pour off all but 1 1/2 tablespoons fat from the skillet. Add the garlic and cook, tilting the skillet to keep the garlic submerged in the fat, and cook until golden, about 1 minute. Add the wine and rosemary, stirring up browned bits from the bottom of the pan, and simmer over high heat until syrupy, about 3 to 4 minutes. Add the chicken broth and cook until reduced by about half, another 5 to 6 minutes. Remove pan from the heat and briskly whisk in the butter. When the butter has incorporated, whisk in the mustard and heavy cream. Season with additional salt and pepper.
• Serve 2 chops per person with the sauce.

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.

CRISPY MONGOLIAN LAMB

Steps:

• Heat oven to 180C/160C fan/gas 4. Put the lamb in a casserole dish with a lid. Add remaining ingredients plus enough water to just cover. Cook with the lid on for 3 hrs until the meat is tender and the bones pull out easily. Allow to cool still covered in the cooking liquid with the lid on. You can do this 1-2 days in advance and let the lamb cool completely in the fridge. This will make the next step easier.
• When cold, lift the lamb out of the liquid and transfer to a baking tray. Skim fat from the sauce. Reserve half the sauce for the noodles (in 'Try' section, below) and bubble the rest, still in the pan, until thick and syrupy. Pour into a small serving bowl. Heat grill to medium and grill lamb until crisp and hot through, but not too dark.
• Shred the lamb, discarding most of the fat and all the bones, but keep the nice, crisp skin. You can cut the skin off first and leave it in a hot oven while you shred the rest of the meat. To serve, take everything to the table and eat the lamb rolled up in the lettuce leaves with the cucumber, spring onions and sauce, plus the noodles on the side.

LAMB WITH GARLIC NOODLES

Steps:

• Combine lamb pieces, pepper, rind and 2 tablespoons of the olive oil in a large bowl.
• Cover and refrigerate 3 hours or overnight.
• Cook lamb on heated oiled griddle (or grill or BBQ) until browned all over and cooked as desired.
• Stand 10 minutes, slice thinly and cover to keep warm.
• Cook noodles in large pan of boiling water, uncovered until just tender; drain.
• Combine remaining olive oil, vinegar and 1 teaspoon of the garlic mayonnaise in jar, shake 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 on aper towel.
• Top noodles and lamb with onion rings and the remainder of the 1/3 cup of Garlic Mayonnaise.
• GARLIC MAYONNAISE: Blend or process garlic, egg yolk, water and juice until combined.
• With motor operating, gradually pour in oil and process until thick.