Lamb with Garlic Noodles

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

240 calories, 9 grams fat

Course: Main Recipe
Difficulty: Medium

Take a look at more Main Recipes. You may also want to try Khao Pad Goong (Thai Shrimp Fried Rice), Kung Hoi Ob Woon Sen (Shrimp and Mussels with Jelly Noodles), Vegetarian Garlic Noodles , Baby Uttapam with Aloo Bhaji

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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.