HOISIN-GLAZED AUSTRALIAN LAMB SHOULDER WITH STIR-FRY NOODLES

 

  • Cooking Time: 20
  • Servings: 4-6
  • Preparation Time: 20

Ingredients

  • AUSTRALIAN LAMB
  • • 8 Australian lamb shoulder chops, trimmed
  • • 2-3 tablespoons hoisin sauce
  • • 1-2 tablespoons peanut or vegetable oil
  • SAUCE
  • • ¼ cup dry sherry or rice wine
  • • ¼ cup orange juice
  • • ¼ cup beef stock or water
  • • 2 tablespoons soy sauce
  • • 1 tablespoon ginger, finely chopped
  • • 1 clove garlic, chopped
  • STIR-FRY NOODLES
  • • 1 teaspoon peanut or vegetable oil
  • • 7 ounce package rice noodles
  • • 8 stalks asparagus, ends trimmed and sliced
  • • ½ pound snap peas or preferred vegetables

Directions

  • 1. Soak the noodles according to directions on packet, drain and rinse well. Set aside.
  • 2. Brush the lamb generously with the hoisin sauce. Heat the oil in a heavy-based pan large enough to hold the chops in a single layer, on medium high. Add the chops and cook for 2 minutes each side to brown. Add the sauce ingredients, reduce the heat to low and simmer the chops, turning regularly, for about 8-10 minutes or until cooked as preferred. Add additional stock or sherry if sauce becomes too thick.
  • 3. While chops are cooking, add the oil to a wok or nonstick frying pan over high heat, and stir-fry the asparagus and peas for 1-2 minutes until tender-crisp. Add the noodles and stir-fry just to heat through. Transfer stir-fry immediately to warm plates, top with the lamb and spoon over the sauce.

Notes

Categories: Lamb/Sheep  Pasta 
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