Baby Lamb With Noodles And Vegetables
- Total Time
- 1 hour 30 mintues
- Rating
- Notes
- Read community notes
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Ingredients
Yield:Ten servings
- ½of 18-pound baby lamb
- Oil to coat pan
- Salt and freshly ground black pepper to taste
- 2pounds carrots, turned into shape of olives
- 2pounds white turnips, turned into shape of olives
- 1pound celery, peeled and cut into 1-inch pieces
- 20small silver onions, peeled
- 2bay leaves
- 2branches fresh thyme
- 1large ripe tomato, quartered
- 3cloves garlic
- 1medium bunch parsley
- ½cup bread crumbs
- 1cup dry white wine
- 1cup beef or chicken stock
- 1½pounds fresh egg noodles, cooked
- 2tablespoons brown butter
Ingredient Substitution Guide
Nutritional analysis per serving (10 servings)
600 calories; 17 grams fat; 4 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 4 grams polyunsaturated fat; 96 grams carbohydrates; 13 grams dietary fiber; 22 grams sugars; 16 grams protein; 1479 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Have the butcher cut the lamb into three pieces - leg, shoulder and rack.
- Step 2
Coat the bottom of one or two heavy casseroles with oil.
- Step 3
Season the lamb with salt and pepper and saute the lamb until it is brown. Then place it in the oven at 400 degrees and roast for 15 minutes.
- Step 4
Add the carrots, turnips, celery and onions and stir around the lamb. Cook for five minutes, until lightly browned.
- Step 5
Add the thyme and bay leaves with the tomato and cover lightly with aluminum foil. Reduce the heat to 250 degrees and braise for 45 minutes.
- Step 6
Finely chop the garlic and parsley and mix with the bread crumbs. Five minutes before the meat is done, uncover and return the heat to 400 degrees. Add the wine and stock and spread the parsley mixture on top. Brown lightly for about five minutes.
- Step 7
Saute the cooked noodles in two tablespoons of brown butter.
- Step 8
Remove the lamb from the oven and allow to rest for 10 minutes before slicing. Serve with the vegetables, juices and noodles.
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