Lamb With Garlic Noodles Recipes

Steps:

• Preheat the oven to 325 degrees F (165 degrees C).
• Puncture the leg of lamb with the tip of a knife just far enough to insert slivers of garlic into the holes. Mix together the dill, salt and rosemary, and rub over the leg of lamb. Place the lamb, fatty side up, on a rack in a shallow roasting pan.
• Roast uncovered for 2 to 2 1/2 hours in the preheated oven, to an internal temperature of 155 degrees F (68 degrees C) for medium. Tent with aluminum foil and let stand for 15 to 20 minutes before carving. The lamb will continue to cook a little bit, and the juices will set up better for carving.

Steps:

• Heat oven to 180C/160C fan/gas 4. Put the lamb in a casserole dish with a lid. Add remaining ingredients plus enough water to just cover. Cook with the lid on for 3 hrs until the meat is tender and the bones pull out easily. Allow to cool still covered in the cooking liquid with the lid on. You can do this 1-2 days in advance and let the lamb cool completely in the fridge. This will make the next step easier.
• When cold, lift the lamb out of the liquid and transfer to a baking tray. Skim fat from the sauce. Reserve half the sauce for the noodles (in 'Try' section, below) and bubble the rest, still in the pan, until thick and syrupy. Pour into a small serving bowl. Heat grill to medium and grill lamb until crisp and hot through, but not too dark.
• Shred the lamb, discarding most of the fat and all the bones, but keep the nice, crisp skin. You can cut the skin off first and leave it in a hot oven while you shred the rest of the meat. To serve, take everything to the table and eat the lamb rolled up in the lettuce leaves with the cucumber, spring onions and sauce, plus the noodles on the side.

Steps:

• Combine lamb pieces, pepper, rind and 2 tablespoons of the olive oil in a large bowl.
• Cover and refrigerate 3 hours or overnight.
• Cook lamb on heated oiled griddle (or grill or BBQ) until browned all over and cooked as desired.
• Stand 10 minutes, slice thinly and cover to keep warm.
• Cook noodles in large pan of boiling water, uncovered until just tender; drain.
• Combine remaining olive oil, vinegar and 1 teaspoon of the garlic mayonnaise in jar, shake 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 on aper towel.
• Top noodles and lamb with onion rings and the remainder of the 1/3 cup of Garlic Mayonnaise.
• GARLIC MAYONNAISE: Blend or process garlic, egg yolk, water and juice until combined.
• With motor operating, gradually pour in oil and process until thick.