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.
Ingredients:
500 g whole pieces lamb, eye of loin
2 teaspoons cracked black pepper
1 tablespoon finely grated fresh lemon rind
1/2 cup olive oil
250 g udon noodles
1 tablespoon cider vinegar
250 g cherry tomatoes, halved
1/4 cup fresh basil leaves
vegetable oil ( for deep frying)
1 large onions, sliced thinly
1 head garlic, peeled and chopped coarsely ( 70g)
1 egg yolks
2 teaspoons water
2 tablespoons lemon juice
250 ml olive oil
Steps/Methods:
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.
