Oriental Lamb Fillets on Beans and Noodles
Ingredients
Small piece of fresh ginger
2 cloves garlic
2 tablespoons black bean sauce
2 tablespoons soy sauce
1 teaspoon sesame oil
2 tablespoons rice wine
1 teaspoon sugar
Salt and freshly ground black pepper
12 lamb fillets
500g green beans
200g Chinese dried egg noodles
4 tablespoons olive or peanut oil
½ cup chicken stock
1 tablespoon fresh chopped parsley
1 small tomato. Chopped
Description
This recipe uses the very convenient and tender little lamb fillets. Marinate them in a delicious mixture of oriental flavours and serve over a cold noodle salad with fresh green beans for an interesting and refreshing dinner
Method
Peel and chop the ginger and garlic and place in a stainless steel bowl. Add the black bean sauce, soy sauce, sesame oil, rice wine, sugar, salt and pepper. Mix these together well and then add the lamb fillets, turning well to coat. Leave to marinate for at least two hours.
Trim the beans. Bring a pan of salted water to the boil and cook the beans for three to four minutes. Refresh under plenty of cold water and refrigerate until needed.
Bring another saucepan of salted water to the boil and cook the noodles according to the instructions on the packet (usually three to four minutes). Drain and toss a tablespoon of the olive or peanut oil through the noodles while still hot so they don’t stick together. Chill well.
To cook the lamb, heat the remaining oil in a heavy frying pan and cook the fillets a few at a time, until well browned and cooked. They should be slightly pink in the centre. When all the lamb is cooked, deglaze the pan with the stock. Simmer this and when it is reduced by half, tip it over the cooked noodles.
To serve, mix the beans and noodles together and divide between six bowls. Slice the lamb and arrange an equal amount over each portion. Garnish with parsley and tomato.
Categories
Lamb/Mutton/Hogget
Lunch
Rice/Noodles
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