HONEYED LAMB WITH NOODLES AND OMELETTE

INGREDIENTS

• 375g fresh egg noodles

• 800g lamb fillets cornflour

• oil for deep-frying

• 1/2 teaspoon ground ginger

• 1/4 cup honey

• 1/2 cup lemon juice

• 1/2 cup water

• 2 teaspoons cornflour, extra

• 1 tablespoon light soy sauce

• 2 green shallots, sliced

OMELETTE

• 1 tablespoon milk

• 1 egg

• 1 teaspoon oil

HONEYED LAMB WITH NOODLES AND OMELETTE METHOD:

Add noodles to a large pan of boiling water, boil, uncovered, for about 5 minutes or until just tender, and drain; keep warm. Cut each lamb fillet into 4cm pieces, and pound each piece until thin. 

Toss lamb in cornflour, shake away excess cornflour Deep-fry lamb in hot oil until well browned and tender; drain on absorbent paper. 

Combine ginger, honey, juice, and water in the pan, stir in blended extra cornflour and sauce. Stir over heat until sauce boils and thickens.

Add lamb, stir until heated through, and add shallots. Serve honeyed lamb over noodles, and top with an omelet.

Omelet: Beat milk and egg in a bowl Heat oil in a large pan, and add egg mixture cook for about 3 minutes or until set; cool Roll omelet tightly, slice finely.

Serves 4.

Note: Recipe best made close to serving

Freeze: Not suitable.

Microwave: Noodles suitable

 

Also Read:. FRUITY LAMB NOISETTES WITH ORANGE SAUCE