Halwai January 14, 2020

Ingredients:

• 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

Method:

  1. Combine lamb pieces, pepper, rind and 2 tbsp of olive oil in a large bowl.
  2. Cover lamb; refrigerate for 3 hours or overnight.
  3. Cook lamb on heated oiled griddle (or grill or barbecue) until browned all over and cooked as desired.
  4. Remove lamb, cover; stand 10 minutes.
  5. Slice lamb thinly; cover to keep warm.
  6. Cook noodles in large pan of boiling water, uncovered, until just tender; drain.
  7. To make garlic mayonnaise, blend or process: garlic, egg yolk, water and juice until combined.
  8. With motor operating, gradually pour in oil; process until thick.
  9. Now combine the remaining olive oil, vinegar and 1 teaspoon of the Garlic Mayonnaise in jar; shake vinaigrette well.
  10. Gently toss lamb, noodles, tomatoes and basil with vinaigrette in large bowl.
  11. Heat vegetable oil in large pan; deep-fry onion rings, in batches, until browned and crisp.
  12. Drain onion rings on absorbent paper.
  13. Top noodles and lamb with onion rings and the remainder of the 1/3 cup of the garlic mayonnaise.