Roasted Lamb with Chimichurri
Chef Travis Sparks from Deacon's New South made the most tender, flavorful, and delicious lamb we've ever had for our July 21 Farm Dinner. He was also kind enough to share the recipe!
This yummy stir-fry combines all our favorite flavors for a sweet, salty, spicy dinner. Recipe courtesy of blogger lindseyeatsla and our friends at The American Lamb Board. We use local lamb from Ladies of the Lamb available here.
Instructions
1.Heat a skillet or wok on medium-low and toast your seeds: cumin, coriander and Sichuan peppercorns for about 2-3 minutes.
2. In the meantime, bring a pot to a boil and cook your noodles according to the package instructions, set aside.
3.Moving back to the wok, add in your minced garlic and ginger and stir for 2-3 minutes. Add in your sliced lamb and stir until cooked throughout.
4.Add in your green onions, red onions and cabbage and mix until everything is combined together. Add in your sauces of rice wine, sesame oil, white pepper, sugar and soy sauce. Let the flavors combine for about 5 minutes.
5.Next, pour in your cooked noodles. Adjust with noodle water if needed and gets too thick. Mix until the sauce is incorporated throughout the noodles. Remove from heat, toss in cilantro and mint, do a light mix and serve.
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Roasted Lamb with Chimichurri
Chef Travis Sparks from Deacon's New South made the most tender, flavorful, and delicious lamb we've ever had for our July 21 Farm Dinner. He was also kind enough to share the recipe!
