Canon of Lamb with Vegetables, Soba Noodles and Kimchi Recipe
Put the ginger, oil, garlic and mirin in a small bowl and mix together.
Put the lamb on a chopping board and make several slashes over the surface, transfer to a medium shallow dish. Spoon over 30ml/2tbsp of the dressing, cover and marinate for 10 minutes in a cool place. Cover and reserve the remaining dressing.
Preheat a non-stick, ovenproof frying pan over medium heat until hot. Cook the lamb for 2-3 minutes on each side until brown.
Transfer to a preheated oven at Gas mark 4, 180°C and cook for 10 minutes turning occasionally until still pink in the middle (or 15-20 minutes if you prefer your lamb less pink). Remove and set aside to rest for 2-3 minutes. Alternatively, cook under a preheated moderate grill or on a prepared barbecue for the same cooking time.
Meanwhile, cook the noodles according to the packet instructions, drain and add the vegetables. Season, if required.
Arrange the noodles onto 2 warm plates. Slice the lamb and arrange on top of the noodles. Drizzle over the remaining dressing and serve immediately with the kimchi.
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