Ingredients:
For the Lamb:
- 4 New Zealand grass-fed lamb rib chops (Tip: Look for the Taste Pure Nature logo)
- 2 teaspoons olive oil
- 1 teaspoon soy sauce
- 1/2 teaspoon thyme
- 1/4 teaspoon curry powder
- 1/8 teaspoon chili flakes
- 1 clove garlic, grated
For the Soup:
- 2 teaspoons olive oil
- 1 green onion, sliced (separate the green pieces and white pieces)
- 1/2 yellow onion, chopped
- 1/2 carrot, sliced into half moons
- 1/2 tablespoon curry powder
- 1/4 teaspoon chili flakes
- 2 cups beef broth (or broth of your choice)
- 3/4 teaspoon soy sauce
- 1/2 teaspoon sugar
- 16 oz frozen udon noodles
Directions:
For the Lamb:
- 1. In a small bowl, combine olive oil, soy sauce, thyme, curry powder, chili flakes, and garlic.
- 2. Place the rib chops on a plate or in a shallow bowl. Pour the marinade over the lamb chops and rub to coat thoroughly. Marinate the lamb chops for 15-30 minutes at room temperature.
- 3. Heat a deep 9-inch pan over high heat and add olive oil. Once the oil is hot, add the lamb chops and cook 30 seconds per side, or until each side is browned.
- 4. Reduce heat to medium and cook each side until the internal temperature reaches your desired level of doneness (3 minutes per side for medium-rare). Remove the lamb chops from the pan and set aside to rest.
For the Soup:
- 5. Using the same pan, increase the heat to medium-high and add the whites of the green onion, yellow onion, and carrots. Cook for 1 minute, stirring frequently, until the onions begin to char slightly.
- 6. Add the curry powder and chili flakes. Stir for 30 seconds.
- 7. Pour in the broth, scraping the bottom of the pan with a spatula to release any brown bits. Season with the soy sauce and sugar. Taste the broth and add more soy sauce and/or sugar, if desired.
- 8. Bring the broth to a boil. Add the udon noodles and bring back to a boil. Cook for 1 minute, or until the udon noodles are cooked through.
To Serve:
- 9. Evenly distribute the noodles and broth between two bowls.
- 10. Slice the lamb chops between the two ribs. Top each bowl with 2-3 lamb chops and garnish with green onion. Serve immediately.