Lamb with Garlic Noodles

Recipe by
Total Time:
4 hours
Serves: 6
Nutrition facts:

240 calories, 9 grams fat

Difficulty: Medium

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  • 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.