Serves 6

This recipe uses the very convenient and tender little lamb fillets, marinated in a delicious mixture of oriental flavours and served over a cold noodle salad with fresh green beans, for an interesting and refreshing dinner.

Ingredients

• 12 lamb fillets
• Small piece fresh ginger
• 2 cloves garlic
• 2 Tbsp black bean sauce
• 2 Tbsp soy sauce
• 1 tsp sesame oil
• 2 Tbsp rice wine
• 1 tsp sugar
• Salt and freshly ground black pepper
• 500g green beans
• 200g Chinese dried egg noodles
• 4 Tbsp olive or peanut oil
• ½ cup chicken stock
• 1 Tbsp fresh parsley, chopped
• 1 small tomato, chopped

Method

Peel and chop the ginger and garlic and place in a stainless steel bowl. Add the black bean sauce, soy sauce, sesame oil, rice wine, sugar, salt and pepper. Mix together well and then add the lamb fillets, turning well to coat. Leave to marinate for at least two hours.

Trim the beans. Bring a pan of salted water to the boil and cook the beans for 3-4 minutes. Refresh under plenty of cold water and refrigerate until needed.

Bring another saucepan of salted water to the boil and cook the noodles according to the instructions on the packet (usually 3-4 minutes). Drain and toss a tablespoon of the olive or peanut oil through the noodles while still hot so they don’t stick together. Chill well.

To cook the lamb, heat the remaining oil in a heavy frying pan and cook the fillets, a few at a time, until well browned and cooked. They should be slightly pink in the centre. When all the lamb is cooked, deglaze the pan with the stock. Simmer the stock until reduced by half, then pour it over the cooked noodles.

To serve, mix the beans and noodles together and divide between six bowls. Slice the lamb and arrange an equal amount over each portion. Garnish with parsley and tomato.