Tender New Zealand lamb has an affinity with Japanese flavourings such as Japanese soy sauce and ginger. The marinade is ideal to make these kebabs or use to make a stirfry. The chewy texture of udon noodles makes a lovely partner to the tender lamb. This recipe is great to enjoy in summer, the noodle salad warm and the lamb straight off the bbq.

Ingredients

• 500 grams lamb striploin (boneless loin) or leg lamb steaks
• 2 tblsp Japanese soy sauce
• 2 tblsp sweet Sherry
• 2 tblsp mirin
• 1 tblsp grated fresh ginger
• 1 tsp crushed white peppercorns or ½ tsp ground white pepper
• 4 spring onions
• about 6-8 green beans
• 1 courgette
• 1 red pepper
• 270 gram packet dried udon noodles
• ¼ cup chilli sauce
• ¼ cup light flavoured oil (canola)
• 2 tblsp wine vinegar
• 2 tblsp each chopped fresh coriander and basil

Method

Lamb

1. Cut the lamb into 2cm square pieces and toss with the soy sauce, dry Sherry, mirin, ginger and white peppercorns. Cover and leave to marinate for about 30 minutes.
2. Trim the spring onions and beans and cut into 2cm long pieces. Cut the courgette in half and then slice thickly. Cut the red pepper into 2cm dice. Thread the meat and vegetables on to skewers and grill on a well-oiled hot plate or barbecue, turning regularly for 8-10 minutes until cooked. Alternatively you can cook the meat and vegetables separately and skewer after cooking.
3. Cook the noodles in boiling salted water for 10 minutes until tender. Drain well. Toss with the chilli sauce, oil, wine vinegar and herbs. Season with salt and pepper. Serve the grilled lamb kebabs with the noodles on the side.

Stir Fry Variation

1. Have the noodles cooking. Stir fry the marinated, well drained lamb and vegetables in a dash of hot oil in a wok for 4-5 minutes until the meat is medium rare and the vegetables tender. Toss through the noodles and serve in bowls with soy sauce and finely sliced pickled ginger on the side.

Cooks Tips

Striploin is a boneless cut of lamb, taken from the loin. Depending on where you buy it, striploin may also be called lamb eye fillet, lamb loins or boneless lamb loin. Whatever the name, look for the Quality Mark logo which is your guarantee of quality lean New Zealand Lamb. Mirin is a spirit based liquid sweetener of Japan, often prepared from glutinous rice, but not always. Use sweet Sherry for an easy, though not authentic, substitute.