Lamb With Garlic Noodles

Total Time: 25 mins Preparation Time: 15 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 500 g whole pieces lamb, eye of loin
• 2 teaspoons cracked black pepper
• 1 tablespoon finely grated fresh lemon rind
• 1/2 cup olive oil
• 250 g udon noodles
• 1 tablespoon cider vinegar
• 250 g cherry tomatoes, halved
• 1/4 cup fresh basil leaf
• vegetable oil (for deep frying)
• 1 large onion, sliced thinly
• 1 head garlic, peeled and chopped coarsely (70g)
• 1 egg yolk
• 2 teaspoons water
• 2 tablespoons lemon juice
• 250 ml olive oil

Recipe

• 1 combine lamb pieces, pepper, rind and 2 tablespoons of the olive oil in a large bowl.
• 2 cover and refrigerate 3 hours or overnight.
• 3 cook lamb on heated oiled griddle (or grill or bbq) until browned all over and cooked as desired.
• 4 stand 10 minutes, slice thinly and cover to keep warm.
• 5 cook noodles in large pan of boiling water, uncovered until just tender; drain.
• 6 combine remaining olive oil, vinegar and 1 teaspoon of the garlic mayonnaise in jar, shake well.
• 7 gently toss lamb noodles, tomatoes and basil with vinaigrette in large bowl.
• 8 heat vegetable oil in large pan; deep fry onion rings, in batches, until browned and crisp.
• 9 drain on aper towel.
• 10 top noodles and lamb with onion rings and the remainder of the 1/3 cup of garlic mayonnaise.
• 11 garlic mayonnaise: blend or process garlic, egg yolk, water and juice until combined.
• 12 with motor operating, gradually pour in oil and process until thick.