Baby Lamb With Noodles And Vegetables Recipes

ROASTED LAMB WITH ROOT VEGETABLES

Steps:

• Allow the leg of lamb to rest at room temperature for 1 hour before cooking.
• Preheat an oven to 400 degrees F (200 degrees C). Place the oven rack in the lower third of the oven.
• Whisk the garlic, pepper, red pepper flakes, bay leaf, rosemary, 1/2 cup olive oil, vinegar, and honey together in a small bowl. Rub the mixture over the lamb, then season with 2 tablespoons coarse salt. Set aside. Place carrots, potatoes, beet, yam, and turnips in a large roasting pan. Toss with 2 tablespoons olive oil and a pinch of salt. Arrange the seasoned leg of lamb on top of the vegetables.
• Roast the lamb in the preheated oven for 20 minutes, then reduce oven temperature to 325 degrees F (165 degrees C). Continue roasting to your desired degree of doneness, about 90 minutes more for medium-rare. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C).
• Allow the leg of lamb on a cutting board, tented with aluminum foil, for 30 minutes before carving. Place the vegetables on a serving platter and cover with aluminum foil to keep warm until ready to serve.

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.

GARLIC LAMB AND VEGETABLE SPRING ROLLS

Steps:

• Garlic Lamb: Combine the sugar, soy, garlic, cornstarch, and orange zest in a large bowl. Add the lamb and mix well. Cover and refrigerate for at least 1 to 2 hours.
• Heat a wok over high heat. When the wok is hot, add 2 tablespoons of the peanut oil and heat until just smoking. Add the ginger, garlic, green onions, and red pepper flakes and stir-fry until fragrant, around 30 seconds.
• Add the lamb and stir-fry until well browned, about 5 minutes. Deglaze with the rice wine and bring to a simmer. Stir in the cornstarch mixture and bring to a simmer to thicken. Remove from the heat and set aside to cool.
• Drain the rice noodles and roughly chop. Set aside. Wipe out the wok and heat over high heat. Add the remaining 2 tablespoons peanut oil and heat until just smoking. Add the mushrooms, onion, carrot, and bell pepper and stir-fry until the vegetables just begin to soften, but still have some crunch, about 3 minutes. Season with salt and pepper, to taste. Remove the heat and cool.
• Combine the cooled vegetables, cooled lamb, reserved noodles, basil, sesame oil, and soy sauce and mix well.
• Place 1 egg roll wrapper on a flat surface in front of you with 1 point facing you so the wrapper is in a diamond shape. Make sure the unused wrappers are covered with a damp cloth. Brush all of the edges with egg wash. Place 1 to 2 tablespoons of the filling about 1/3 of the way up the wrapper. Fold the point over the filling. Fold in the sides and then roll up. Press to seal. Repeat with the remaining ingredients. If you are going to hold these for a while before frying, dust with cornstarch so they don't get soggy.
• Preheat 3 inches of peanut oil in a deep pot to 360 degrees F. Fry the egg rolls, a few at a time, until golden brown on all sides, about 4 to 5 minutes. Drain on paper towels. Serve whole or cut in half diagonally. If you want the halved rolls to stand up, Cut a small piece off either end with a serrated knife to make a flat surface. Serve with Sweet Chili Scallion Dipping sauce.
• Combine all the ingredients.

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.