Cumin lamb with sesame noodles

This is a quick way to give lamb plenty of flavour without waiting hours for a marinade, simply toss it in ground spices and cook.

• serves

  4

• prep

  10 minutes

• cook

  10 minutes

• difficulty

  Easy

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Dinner in 20 Minutes

episode • The Cook Up with Adam Liaw • 

cooking • 

25m

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episode • The Cook Up with Adam Liaw • 

cooking • 

25m

G

Ingredients

• 1 tsp cumin seeds
• 1 tsp fennel seeds
• 1 tsp Sichuan peppercorns
• 500 g lamb leg steaks
• 1 tsp dark soy sauce
• ½ tsp sugar
• 2 tbsp vegetable oil
• 500 g Hokkien noodles
• 4 garlic cloves, finely chopped
• 2 cm piece ginger, finely chopped
• 1 short cucumber, julienned
• 1 small red onion, finely sliced
• 4 spring onions, finely sliced
• chilli oil, to serve

Sesame sauce

• 125 g (½ cup) tahini
• 60 ml (¼ cup) black vinegar
• 2 tbsp soy sauce
• 1 tbsp sugar

Instructions

1. Heat a large frying pan over medium heat and toast the cumin, fennel and Sichuan pepper for 1-2 minutes or until fragrant. Remove from the heat and use a mortar and pestle or spice grinder to grind into a coarse powder.
2. Place the lamb leg steaks in a bowl with the ground spices, soy sauce and sugar and mix well. Heat a large non–stick frying pan over high heat. Add 1 tablespoon of oil and cook the lamb for about 3 minutes on each side for medium rare. Remove the lamb to a warm plate to rest.  
3. Meanwhile, for the sesame sauce, place all the ingredients in a bowl with 60 ml (¼ cup) water and stir to combine well.
4. Using a sharp knife, pierce the packet of noodles all over and microwave on high for 1-2 minutes to help loosen them up.
5. Wipe out the pan with a piece of paper towel and return to the heat. Add the remaining tablespoon of oil, then add the garlic and ginger and cook until fragrant. Add the noodles and toss to coat well. Add the sesame sauce to the pan and toss until heated through, adding a splash of water to loosen if necessary.
6. Transfer to a serving plate. Slice the lamb and place on top of the noodles, then top with the cucumber, red onion and spring onion. Drizzle with chilli oil to serve.

 

Photography by Adam Liaw.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Stream free On Demand

Dinner in 20 Minutes

episode • The Cook Up with Adam Liaw • 

cooking • 

25m

G

episode • The Cook Up with Adam Liaw • 

cooking • 

25m

G