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Asian roasted lamb saddle with sesame noodles and pak choi

James Tanner from Food Uncut
James Tanner's succulent roast lamb has a sweet spicy glaze and is served on a bed of tasty egg noodles and pak choi

Asian roasted lamb saddle with sesame noodles and pak choi

Method

1. To make the lamb; preheat the oven to 200C/gas 6.

2. Pierce the fat of the rolled lamb randomly all over with a sharp knife.

3. Season with freshly ground black pepper and sea salt. Rub with the olive oil

4. Heat a medium pan over a medium heat and when hot add the lamb. Brown the meat on all sides for 1-2 minutes.

5. Remove from the pan and put the meat on a wire rack in a roasting tin. Cook in the oven for 15 minutes.

6. Mix all the ingredients for the glaze together, except for the water and brush all over the lamb. Return to the oven and cook for 10 minutes.

7. Remove from the oven and brush again with the glaze and cook for a further 10 minutes.

8. Remove the roasting tin from the oven and lightly cover with foil. Rest for 10 minutes before carving.

9. To make the pak choi; blanch the pak choi for 1 minute in boiling salted water then drain well.

10. Heat the oil in a non-stick pan over a medium heat and gently cook the pak choi with the sugar and garlic for 1 minute.

11. Remove from the heat and drain. Discard the garlic.

12. Blanch the noodles in boiling salted water for 2 minutes and drain.

13. Toss the noodles with the sesame oil and seeds, then add the spring onion.

14. Remove the meat and wire rack from the roasting tin.

15. Place the roasting tin over a medium heat and add the water. Simmer for 1-2 minutes.

16. To serve; place the noodles on a plate with the pak choi.

17. Carve the lamb saddle and arrange over the noodles. Pour over some of the roasting tin juices

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Serves: 4

Prep: 20 min
Cook: 45 min

Ingredients

For the lamb

1.5kg short cut saddle of Lamb, boned and rolled
sea-salt and freshly ground black pepper
1 tbsp Olive oil

For the glaze

125ml teriyaki marinade
2 tbsp redcurrant jelly
1 tbsp dry sherry
1 tsp ginger root, grated
1 small pinch ground cloves
2 garlic cloves, chopped
125ml water