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Ingredientes
- 1 x Fillet from a small saddle of lamb
- 4 Tbsp. Light soy sauce Zest and juice of 1 orange
- 1 x Squeeze lemon juice
- 2 piece dry root ginger, bruised with a rolling pin
- 1 x Clove garlic, skins left on and bruised with rolling pin
- 2 tsp Cumin seeds, dry fried and crushed
- 1 Tbsp. Brown sugar
- 3 Tbsp. Nut oil, preferably almond
- 1 sm Glass of Amontillado sherry
- 125 gm Cooked egg noodles, (4oz) Pickled ginger Fresh chives
Direcciones
- Pre-heat oven to 240 C/475 F/gas mark 8.
- Start the lamb, the night before if possible - a few hrs in the marinade greatly improves its flavour.
- Trim the lamb, season and sear on all sides.
- Make the marinade: Pour soy, orange juice, lemon juice and oil in a non reactive dish. Add in zest, sugar, ginger, garlic and cumin seeds. Immerse the lamb in the marinade and store in the fridge for a few hrs, turning several times.
- When ready to cook, transfer lamb to a roasting tin and roast in the pre-heated oven for about 6 or possibly 7 min and then rest in a hot place to make carving easier and the lamb more tender.
- De-glaze the roasting tin with sherry, scraping up all the roasting juices and add in the marinade to the tin. Bring to the boil and cook rapidly till the flavours have amalgamated and the liquor is syrupy. Strain and whisk in a knob of butter.
- Serve the lamb, sliced, on a pile of noodles with the sauce poured over and around. Top with a few slices of prickled ginger and some chives.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 149g | |
| Recipe makes 2 servings | |
| Calories 366 | |
| Calories from Fat 27 | 7% |
| Total Fat 3.26g | 4% |
| Saturated Fat 0.78g | 3% |
| Trans Fat 0.04g | |
| Cholesterol 53mg | 18% |
| Sodium 24mg | 1% |
| Potassium 289mg | 8% |
| Total Carbs 62.09g | 17% |
| Dietary Fiber 2.4g | 8% |
| Sugars 12.51g | 8% |
| Protein 9.54g | 15% |
