The mild flavor and lean tender quality of Australian lamb lends itself wonderfully to all kinds of Asian meals. In this dish, the sweet and salty Hoisin sauce is complimented by the light fresh noodle stir- fry - the perfect quick healthy evening meal where flavor is not sacrificed. Try with a little cilantro over the top for a fresh change.
- 8 Australian lamb shoulder chops, trimmed
- 2 tablespoons Hoisin sauce
- 1 tablespoon peanut or vegetable oil
- 1/4 cup dry sherry or rice wine
- 1/4 cup orange juice
- 1/4 cup stock or water
- 2 tablespoons soy sauce
- 1 tablespoon finely chopped ginger
- 1 clove garlic, crushed
- Stir Fry Noodles:
- 8 stalks asparagus, ends trimmed and sliced
- 1/2 pound snap peas (or preferred vegetables)
- 7 ounce packet cellophane or rice noodles, soaked according to directions
- Brush the lamb generously with the Hoisin sauce. In a heavy based pan large enough to hold the chops in a single layer, heat the oil over a medium high heat, 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.
- While chops are cooking, add a little oil to a wok or nonstick fry pan over high heat, and stir fry the asparagus and peas for 1-2 minutes or until tender crisp.
- Add the noodles and stir fry, just enough to heat through.
- To serve, place stir-fry immediately on warm plates, top with the lamb and spoon over the sauce from the pan.
Australian lamb shoulder chops are glazed with hoisin sauce then braised in a sauce using orange juice, soy and fresh ginger and garlic. Cellophane noodles are tossed with stir friend asparagus and snap peas, adding a crisp fresh note the salty sweet sauce.
Photography – courtesy Meat and Livestock Australiawww.australian-lamb.com;