Serves 4
1 pack Silver Fern Farms Lamb Loin Fillets
2 tsp hoisin sauce
1 tsp tamari sauce
1⁄2 tsp 5 spice powder
350g medium Chinese egg noodles
8 baby bok choy or 4 large ones
200ml chicken stock 4 tbsp chilli oil (or adjust to desired heat)
4 spring onions, chopped
2 tbsp roasted peanuts, to serve
1⁄4 cup fresh coriander, to serve
Dan Dan Sauce
2 tbsp sesame paste 4 tbsp tamari sauce 2 garlic cloves
3 tsp white sugar
1⁄2 tsp 5 spice powder 1 tsp Sichuan pepper powder
Remove Silver Fern Farms Lamb Loin Fillets from the packaging and prepare a marinade using the hoisin sauce, tamari sauce and 5 spice powder. Pour the marinade over the Silver Fern Farms Lamb Loin Fillets and allow them to rest while you work on the rest of the recipe.
To make the Dan Dan sauce, put sesame paste, tamari sauce, garlic, sugar, 5 spice powder and Sichuan pepper powder in a food processor and blend until smooth. Cook the noodles according to the manufacturer’s instructions.
In the meantime, bring a pot of salted water to a boil. Blanch the bok choy for 1 minute, then put it straight into a bowl of iced water to stop the cooking process and preserve the vibrant colour and nutrients.
Bring a pan to medium heat and cook Silver Fern Farms Lamb Loin Fillets for 3-4 minutes on each side. Rest the cooked Lamb Loin Fillets for 5 minutes before slicing each fillet for maximum tenderness.
To serve, bring the chicken stock to a boil and put one tbsp Dan Dan sauce, 50ml chicken stock and 1 tbsp chilli oil in each bowl. Stir to incorporate, and add some noodles, bok choy, spring onions and sliced Silver Fern Farms Lamb Loin Fillets. Finally, sprinkle with roasted peanuts and fresh coriander and serve.
Silver Fern Farms Lamb Loins Fillets
Pasture-raised and with no added hormones ever, these Lamb Loin Fillets are a supremely tender cut of grass-fed lamb with a succulent texture and subtle sweetness.
For more information, visit silverfernfarms.com
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