Ingredients

• 500 g - lamb, cut into bite size pieces
• 2 tsp - cracked black pepper
• 1 tbsp - finely grated lemon rind
• 1.5 cups (125ml) - olive oil
• 250 g - udon noodles
• 1 tbsp - cider vinegar
• 250 g - cherry tomatoes, halved
• 1.5 cups - fresh basil leaves
• vegetable oil, for deep-frying
• 1 (200g) - onion (large) , sliced thinly
• 1 medium bulb - garlic, peeled, chopped coarsely
• 1 - egg yolk
• 2 tsp - water
• 2 tbsp - lemon juice
• 1 cup (250ml) - olive oil

How to Make Lamb with Garlic Noodles

• Combine lamb pieces, pepper, rind and 2 tbsp of olive oil in a large bowl.
• Cover lamb; refrigerate for 3 hours or overnight.
• Cook lamb on heated oiled griddle (or grill or barbecue) until browned all over and cooked as desired.
• Remove lamb, cover; stand 10 minutes.
• Slice lamb thinly; cover to keep warm.
• Cook noodles in large pan of boiling water, uncovered, until just tender; drain.
• To make garlic mayonnaise, blend or process: garlic, egg yolk, water and juice until combined.
• With motor operating, gradually pour in oil; process until thick.
• Now combine the remaining olive oil, vinegar and 1 teaspoon of the Garlic Mayonnaise in jar; shake vinaigrette 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 onion rings on absorbent paper.
• Top noodles and lamb with onion rings and the remainder of the 1/3 cup of the garlic mayonnaise.