Baby Lamb With Noodles And Vegetables Recipe

Name: Baby Lamb With Noodles And Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 of 18-pound baby lamb; Oil to coat pan; Salt and freshly ground black pepper to taste; 2 pounds carrots, turned into shape of olives; 2 pounds white turnips, turned into shape of olives; 1 pound celery, peeled and cut into 1-inch pieces; 20 small silver onions, peeled; 2 bay leaves; 2 branches fresh thyme; 1 large ripe tomato, quartered; 3 cloves garlic; 1 medium bunch parsley; 1/2 cup bread crumbs; 1 cup dry white wine; 1 cup beef or chicken stock; 1 1/2 pounds fresh egg noodles, cooked; 2 tablespoons brown butter

Servings: persons

1/2 of 18-pound baby lamb
Oil to coat pan
Salt and freshly ground black pepper to taste
2 pounds carrots, turned into shape of olives
2 pounds white turnips, turned into shape of olives
1 pound celery, peeled and cut into 1-inch pieces
20 small silver onions, peeled
2 bay leaves
2 branches fresh thyme
1 large ripe tomato, quartered
3 cloves garlic
1 medium bunch parsley
1/2 cup bread crumbs
1 cup dry white wine
1 cup beef or chicken stock
1 1/2 pounds fresh egg noodles, cooked
2 tablespoons brown butter

1
Have the butcher cut the lamb into three pieces - leg, shoulder and rack.
2
Coat the bottom of one or two heavy casseroles with oil.
3
Season the lamb with salt and pepper and saute the lamb until it is brown.
4
Then place it in the oven at 400 degrees and roast for 15 minutes.
5
Add the carrots, turnips, celery and onions and stir around the lamb.
6
Cook for five minutes, until lightly browned.
7
Add the thyme and bay leaves with the tomato and cover lightly with aluminum foil.
8
Reduce the heat to 250 degrees and braise for 45 minutes.
9
Finely chop the garlic and parsley and mix with the bread crumbs.
10
Five minutes before the meat is done, uncover and return the heat to 400 degrees.
11
Add the wine and stock and spread the parsley mixture on top.
12
Brown lightly for about five minutes.
13
Saute the cooked noodles in two tablespoons of brown butter.
14
Remove the lamb from the oven and allow to rest for 10 minutes before slicing.
15
Serve with the vegetables, juices and noodles.

1114

kcal

Calories

Fat

194

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1/2 of 18-pound baby lamb, Oil to coat pan, Salt and freshly ground black pepper to taste, 2 pounds carrots, turned into shape of olives, and more.

Yes, Baby Lamb With Noodles And Vegetables falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Baby Lamb With Noodles And Vegetables

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions