Lamb And Black Bean Rolls

Total Time: 25 mins Preparation Time: 15 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 2 tablespoons peanut oil
• 1 clove garlic, minced
• 4 spring onions, finely chopped
• 1/2 cup stale breadcrumbs
• 1/4 cup finely chopped water chestnut
• 2 tablespoons black bean sauce
• 1/2 teaspoon sesame oil
• 1/4 cup fresh coriander, finely chopped
• 4 lamb leg steaks
• 200 g cooked singapore noodles
• soy sauce, to serve

Recipe

• 1 heat half the oil in a pan, add garlic and spring onions.
• 2 cook, stirring until soft.
• 3 stir in breadcrumbs, water chestnuts, sauce, oil and coriander, mix well.
• 4 cool.
• 5 place steaks between two sheets of plastic wrap and using a meat mallet pound out until thin.
• 6 divide black bean mix evenly into four portions.
• 7 spread one portion over each steak, roll up from short side to enclose filling.
• 8 secure with a toothpick.
• 9 heat remaining oil in a large pan, add rolls, cook for about 2 minutes on each side, or until tender.
• 10 cut each roll into four pieces.
• 11 while rolls are cooking, cook noodles and drain.
• 12 divided noodles into four bowls, top with four pieces of lamb roll.
• 13 drizzle with soy sauce.