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Marinated Texel Lamb

Monday, 26 May 2008

Description

As prepared at De Tropen Restaurant, Amsterdam. Use, young, tender lamb.

Ingredients

At a glance

Ingredient

Lamb

Cooking Method

Sauté

Broil

Heat Level

Chile

Jalapeño

Meal/Course

Main Course

Serves

1 clove garlic, minced
3 tablespoons minced fresh ginger
5 red Spanish peppers, or substitute 2 red jalapeños, seeds and stems removed, sliced crosswise
3 tablespoons Dijon mustard
6 tablespoons soy sauce
1 sprig rosemary
2 pounds lamb, cut into slices ½-inch thick
2 tablespoons olive oil
2 tablespoons butter
Cooked ramen noodles
Steamed bok choy

Methods/steps

In a bowl, combine the garlic, ginger, peppers, mustard, soy sauce, and rosemary and mix well. Add the lamb, cover, and marinate in the refrigerator for at least three hours.

In a skillet, add the olive oil and butter. When bubbling, quickly saute the lamb slices for one minute on each side. Then place the slices on a cookie sheet under the broiler for 1 to 2 minutes, taking care not to burn them.

Serve the lamb accompanied by the ramen noodles and bok choy.

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