• 1 PGI Welsh Lamb cannon/eye of loin fillet
• ½ tbsp oil, for the broth
• 1 tbsp sesame oil
• 3 garlic cloves, crushed
• Root ginger (3cm piece), grated
• ½ red chilli, deseeded and finely chopped
• 2 tbsp reduced salt soy sauce
• 1 tbsp mirin
• ½ tsp ground black pepper
• 1l chicken stock
• 125g pack of ramen noodles
• 1 tbsp oil, for frying the lamb
• 1 small cube of butter
• Selection of thinly cut vegetables, such as young pak choi leaves, carrots or mangetout, to serve
• 1 egg, boiled (semi-soft), to serve
• Sesame seeds, toasted, to serve
Heat the oil and sesame oil in a saucepan. Add the garlic, ginger and chilli and fry gently for a few mins. Add the soy sauce, mirin, black pepper and stock and bring to the boil. Cover and simmer gently over a low heat.
Cook the noodles as instructed on the packet. Drain, rinse in cold water, and toss in a little sesame oil.
Season the lamb with black pepper and heat the oil in a small frying pan. Once hot, add the lamb and sear on all sides until brown. Add the butter, then turn the heat down slightly. Spoon the melted butter and juices over the lamb, and cook for a further 5 mins.
Cover the lamb with foil and allow to rest while you assemble the ramen.
Ladle some of the broth into a bowl, add the vegetables and noodles and top up with more of the broth. Slice the lamb thinly, sprinkle with a little salt, then place in the bowl.
Finish with the boiled egg and sprinkle over the toasted sesame seeds.
Tip: This is a quick and easy version of a ramen topped with succulent, tender boneless loin of Welsh Lamb. You can also make a ramen with Welsh Lamb shoulder, cooked slowly creating a delicious broth packed with flavour.