Roasted Lamb with Rice Noodles

Ingredients

In this adaptation of the original Croatian dish, Janjetina po staru zi šurlicama, we have incorporated the flavors and techniques of Guangxi cuisine. The original dish features roasted lamb served with šurlice, a type of homemade pasta. In the adapted recipe, we have replaced the šurlice with delicate rice noodles, which are commonly used in Guangxi cuisine. Additionally, we have infused the lamb with traditional Chinese spices such as ginger, garlic, and Chinese five-spice powder, giving it a distinct Guangxi flavor profile. We alse have the original recipe for Janjetina po staru zi šurlicama, so you can check it out.

• 1.5 kg (3.3 lbs) lamb leg, bone-in 1.5 kg (3.3 lbs) lamb leg, bone-in
• 4 cloves garlic, minced 4 cloves garlic, minced
• 2 tablespoons ginger, grated 2 tablespoons ginger, grated
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon Chinese five-spice powder 1 tablespoon Chinese five-spice powder
• 1 tablespoon honey 1 tablespoon honey
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 500g (17.6 oz) rice noodles 500g (17.6 oz) rice noodles
• Salt and pepper to taste Salt and pepper to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 20g, 7g
• Carbohydrates (total, sugars): 30g, 2g
• Protein: 35g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a small bowl, combine the minced garlic, grated ginger, soy sauce, Chinese five-spice powder, honey, vegetable oil, salt, and pepper.
3. 3.
   Place the lamb leg in a roasting pan and rub the marinade mixture all over the lamb, ensuring it is evenly coated.
4. 4.
   Roast the lamb in the preheated oven for approximately 1.5 to 2 hours, or until the internal temperature reaches 60°C (140°F) for medium-rare.
5. 5.
   While the lamb is roasting, cook the rice noodles according to the package instructions. Drain and set aside.
6. 6.
   Once the lamb is cooked to your desired doneness, remove it from the oven and let it rest for 10 minutes before slicing.
7. 7.
   Slice the roasted lamb into thin slices.
8. 8.
   Serve the sliced lamb over a bed of cooked rice noodles.
9. 9.
   Garnish with fresh cilantro and serve hot.

Treat your ingredients with care...

• Lamb leg — For best results, choose a high-quality lamb leg with good marbling for tenderness and flavor.
• Chinese five-spice powder — If you can't find Chinese five-spice powder, you can make your own by combining equal parts ground cinnamon, cloves, fennel seeds, star anise, and Sichuan peppercorns.

Tips & Tricks

• For an extra burst of flavor, marinate the lamb overnight in the refrigerator.
• If you prefer a spicier kick, add a pinch of chili flakes to the marinade.
• Serve the dish with a side of steamed vegetables for a complete meal.
• Leftover roasted lamb can be used in sandwiches or salads for a delicious next-day meal.
• Adjust the cooking time based on your preferred level of doneness for the lamb.

Serving advice

Serve the Roasted Lamb with Rice Noodles hot, garnished with fresh cilantro. Accompany it with a side of steamed vegetables or a crisp salad for a well-rounded meal.

Presentation advice

Arrange the sliced roasted lamb over a bed of white rice noodles on a large serving platter. Garnish with sprigs of fresh cilantro for a pop of color. Serve with chopsticks and a decorative Chinese-inspired table setting to enhance the presentation.