Recipe
Salt and pepper lamb
This flash in the pan recipe will be your number one guest at any party or celebration.
- Serves 5
- Prep Time 15 mins
- Cooking Time 15mins
Ingredients
- Serves 5
Method
- Preheat the oven to 160°C (140° fan-forced). Line a large baking tray with baking paper.
- Heat oil in a medium heavy based saucepan or wok (oil should come about halfway up the side over medium-high heat (180°C).
- In a shallow dish combine flour, 1½ tbsp pepper and 1 tsp sea salt. In a separate shallow dish place egg whites. Dip lamb in egg, and lightly coat in flour mixture, shaking off any excess. Fry lamb in batches for 2 to 3 minutes or until lightly golden. Transfer lamb with a slotted spoon to prepared baking tray and place in oven to keep warm while cooking remaining lamb.
- Prepare noodles according to packet instructions. Rinse under cold water, drain and cut into 10cm lengths.
- In a large bowl place carrot, cucumber and radishes. Add the vinegar and sugar and toss well to combine. Set aside for 5 minutes to pickle. Add noodles, mint and coriander and toss to combine
- Serve lamb with noodle salad, Vietnamese dipping sauce, lime wedges and chilli flakes, if desired.