Braised lamb noodle bowls

For a meal thats well worth the wait try Curtis Stones tender braised lamb served in a fragrant noodle broth with snow peas, radishes and soft boiled eggs.

Recipe «Braised lamb noodle bowls» presented in category Recipes / Appetiziers, to prepare this dish you will need no more 3:45 minutes. To make this dish at home by prescription from the author Gomer would need: 2 leeks, white and pale green parts only, halved lengthways, 60g streaky bacon, coarsely chopped, 1/2 cup dried shiitake mushrooms, optional, 50g ginger, sliced, 6 garlic cloves, smashed , 2kg bone-in lamb shoulder roast, 8 cups salt-reduced chicken stock, 1/2 cup soy sauce, or more as needed , 270g packet dried ramen noodles, 4 soft-boiled eggs , room temperature, peeled, halved, 3 spring onions , thinly sliced, 3 radishes, cut into matchstick-sized strips, 100g snow peas, trimmed, thinly sliced lengthways, Sesame oil, for drizzling, 2 tbsp sesame seeds, toasted.

Ingredients:

• 2 leeks, white and pale green parts only, halved lengthways 
• 60g streaky bacon, coarsely chopped г.
• 1/2 cup dried shiitake mushrooms, optional г.
• 50g ginger, sliced г.
• 6 garlic cloves, smashed г.
• 2kg bone-in lamb shoulder roast г.
• 8 cups salt-reduced chicken stock г.
• 1/2 cup soy sauce, or more as needed г.
• 270g packet dried ramen noodles г.
• 4 soft-boiled eggs , room temperature, peeled, halved г.
• 3 spring onions , thinly sliced г.
• 3 radishes, cut into matchstick-sized strips г.
• 100g snow peas, trimmed, thinly sliced lengthways г.
• Sesame oil, for drizzling г.
• 2 tbsp sesame seeds, toasted г.

Instructions

1. To cook the lamb: Preheat oven to 150C (130C fan-forced).
2. In a large heavy ovenproof pot, combine leek, bacon, mushrooms (if using), ginger, garlic and 6 cups water. Add lamb (it will not be submerged) and bring mixture to a simmer over medium-high heat. Place lid slightly ajar on pot and transfer to oven. Cook, turning lamb over halfway through cooking, for about 3 1/2 hours, or until lamb is fork-tender. Remove lamb from broth and cool slightly. Break lamb meat into bite-size pieces and discard bones.
3. Using a ladle, remove most of fat that has risen to top of broth. Strain broth and return to pot with chicken stock. Bring to a simmer over medium-high heat, reduce heat to medium-low and simmer for 5 mins to blend flavours. Stir in soy sauce. Season with salt or more soy sauce. Keep warm.
4. To serve: Bring large pot of salted water to a boil over high heat. Add noodles and cook for about 4 minutes, or until al dente. Drain noodles and divide among 8 bowls.
5. Divide lamb broth, meat, snow peas, radishes and then onions among bowls. Place 1 egg half into each bowl. Add a couple drops of sesame oil to each. Sprinkle with sesame seeds and serve.