Teriyaki Lamb Pasta

Teriyaki Lamb Pasta

INGREDIENTS

• 2 pcs. lamb shoulder
• 6 Tbsp. teriyaki sauce (consistency: runny)
• 1 handful of julienne Chinese cabbage
• 1 pc. carrot, julienne
• 1/2 yellow onion, sliced
• 2 tsp. salted butter
• Olive oil
• Spaghetti

PREPARATION

• Season lamb shoulder, both sides, with salt & black pepper. Spray well with olive oil on shallow baking pan - lined with crinkled aluminium foil - and the meat.
• Pour 4 Tbspn. of teriyaki sauce onto meat.
• Bake on 200C for 7mins., turn over and bake for another 2mins.
• Slice cooked lamb, set aside, including jus.

• Heat cooking pan in medium-high heat with olive oil.
• Place cooked lamb and chopped yellow onion in with the leftover jus.
• Throw in cooked pasta just before the meat & yellow onion is fully caramelised.
• Stir well everything in low heat, add remaining 2 Tbsp. of teriyaki sauce into pan.
• Remove after 2mins.

• Boil water with salt in pot.
• Throw in julienne carrot first before Chinese cabbage - carrot takes a little longer to cook than the cabbage.
• Drain and add 2 tsp. of butter, mix well in the same cooking pot before serving.

Teriyaki Lamb Pasta with Boiled Vegetables

Alternatively, you can skip the lamb in the oven bit and just have it done in the same cooking pan you'll be mixing your cooked pasta in. I've used the oven to skip the marinading process. So, if you're going to prepare the lamb in cooking pan instead of oven, remember to marinade for 3-4 hours prior to cooking.