Chili And Honey-Glazed Lamb Loin With Mee Goreng - cooking recipe

Ingredients

1 3/4 lbs boneless lamb loin, rolled and tied
1 tbsp sambal oelek (Indonesian ground chili paste)
1 tbsp honey
1 tbsp kecap manis (thick sweet soy sauce)
None None FOR THE MEE GORENG
10 None dried shiitake mushrooms
1 lb fresh Chinese noodles
2 tsp peanut oil
1 piece (1/4 inch) fresh ginger, grated
1 clove garlic, crushed
1 None green onion, thinly sliced
4 oz snow peas, thinly sliced
1 tsp sambal oelek (Indonesian ground chili paste)
2 tbsp kecap manis (thick sweet soy sauce)
1 tbsp hoisin sauce
1 tbsp oyster sauce
1/3 cup beef stock

Preparation

Preheat the oven to 350\u00b0F.
Place lamb on wire rack over a baking pan. Brush with combined sambal oelek, honey and kecap manis. Roast lamb 30 mins. Cover lamb with foil; roast about 15 mins or until cooked to desired doneness. Let stand, loosely covered with foil, for 10 mins, then slice.
Meanwhile, for the mee goreng, place mushrooms in small heatproof bowl; cover with boiling water. Let stand 20 mins or until tender; drain. Slice mushrooms thinly. Place noodles in large heatproof bowl; cover with boiling water. Separate with fork; drain.
Heat oil in wok on high heat. Stir-fry ginger and garlic until fragrant. Add mushrooms and noodles to wok; stir-fry 2 mins. Add remaining ingredients; stir-fry until snow peas are just tender. Serve with sliced lamb.