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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 4 |
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This is an East meets West recipe. The lamb can be done a day ahead so can the mayo just keep in the fridge. Marinading time not taken into account for cook time. Ingredients:
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 |
Directions:
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.
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