This recipe is well suited to use up any left over lamb from your Christmas lunch or dinner, as well as any baked vegetables.
I am an advocate for the grass fed lamb. We purchase our meat regularly from a local farm, Koallah Farm. When I place our meat order I usually include a butterfly lamb. Mr Fresh cooks it on the barbeque when we have guests.
In the entertaining that is part of the lead up to Christmas, this is one of the recipes I made that we really enjoyed from the left over lamb. A butterfly lamb usually lasts us 2-3 meals.
270 grams dried Soba Noodles
1 capsicum – quartered
1 eggplant – cut in half and then into quarters
1 carrot – peeled and shaved finely
Sliced left over lamb
250 grams of tomatoes – halved
1 red chilli finely sliced (optional)
1 garlic clove
2 tablespoons of bail infused olive oil (or plain)
juice of 1 lime (2 tablespoons)
1 tablespoon of olive oil
1/2 tablespoon of white wine vinegar
Set oven to 180 degrees
Drizzle with a little oil and bake the eggplant and capsicum for 20-25 minutes until cooked and nicely browned
Cook the noodles according to the packet instructions and drain and rinse with cold water
Make the dressing by crushing the garlic clove in a mortar and pestle and then adding the other dressing ingredients slowly to combine and continue to meld together with the pestle
Add the noodles to a bowl and then add the remaining ingredients and drizzle with the dressing
Toss gently to combine and serve
Add finely chopped fresh chilli for the adults if you enjoy it.
This is not a sponsored post, I received no compensation from Koallah Farm, although they are a current advertiser here. I mentioned them as their product is exceptional, and thus allows for tender, tasty meat to be served, days after it is initially cooked.