Baby Lamb With Noodles And Vegetables Recipes

Steps:

• Heat olive oil in a pan over medium-high heat; add the sliced garlic and cook until it just begins to turn brown. Add the rosemary and continue cooking until rosemary is crispy and garlic is nicely brown. Let cool and stir in lemon zest.
• Prepare a hot grill.
• Season lamb chops with salt and pepper. Brush with oil of the marinade and grill to desired doneness; medium-rare is recommended. Arrange on a platter and spoon solids of rosemary mixture on top and serve.

Steps:

• Combine the garlic, lemons, olive oil, mint and rosemary in a large bowl. Sprinkle the lamb chops with the paprika, and salt and pepper to taste; add to the bowl and toss to coat. Cover and let marinate at room temperature, turning occasionally, about 1 hour.
• Heat a large cast-iron skillet over high heat. Working in batches, cook the chops and lemons until browned, 3 to 4 minutes per side. Serve the chops topped with the lemons.

Steps:

• Place the lamb shank in a saucepan, cover with water, and add thyme. Cover and bring to a boil over medium-high heat. Reduce heat to a simmer and cook until meat is falling off the bone, 45 minutes to 1 hour.
• Transfer lamb and 16 ounces cooking liquid to 2 separate containers. Place in the refrigerator to chill, 1 hour to overnight. Discard remaining cooking liquid.
• Skim off any solidified fat from the chilled cooking liquid and discard.
• Remove meat from bone and place in a food processor. Discard bone, excess fat, and tendons. Add 2 1/2 ounces cooking liquid to the meat and process until a fine, even texture is achieved, adding more liquid as needed.

Steps:

• Combine five-spice, sauce, honey, vinegar and garlic in a bowl.
• Combine lamb with 1-11/2 tablespoons of the five-spice mixture in a bowl.
• Heat oil in a wok; stir-fry lamb in batches, until browned. Remove and set to one side.
• Add onion, ginger and chili and stir-fry until onion softens, return lamb with remaining five-spice mixture.
• Add broccoli stir-fry 3 Min's, add snow peas and sprouts and stir-fry until veg are just tender. Stir in coriander.
• Note: Cooking time will be longer if not using a wok.