Spaghetti With Bbq Lamb & Veggies

Total Time: 45 mins Preparation Time: 30 mins Cook Time: 15 mins

Ingredients

• Servings: 2
• 1 lb lamb, partially frozen then thinly sliced
• 3 scallions, minced
• 2 garlic cloves, minced
• 1 -3 jalapeno pepper, minced
• 2 teaspoons sugar
• 2 tablespoons worcestershire sauce
• 1 lime, juice of, only
• salt and pepper (to taste)
• 3 carrots, grated
• 1 (8 ounce) package spaghetti
• 2 tablespoons oil
• 1/2 head romaine lettuce, shredded
• 1/2 cucumber, peeled, seeded and thinly sliced
• 1/2 bunch cilantro
• 1/2 bunch mint
• 1/4 cup roasted peanuts, roughly chopped
• 1 cup butter, melted

Recipe

• 1 in a large bowl, mix together the lamb, shallots or scallions, garlic, peppers, sugar, worcestershire sauce, lime juice, salt and pepper. set aside to marinate for 15-30 minutes.
• 2 bring a large saucepan of water to boil. add the carrots and blanch for about 30 seconds. remove the carrots with a slotted spoon to a bowl of cold water to stop the cooking.
• 3 place the spaghetti in boiling water for 10 minutes until cooked through. drain, rinse in cold water and set aside.
• 4 heat the oil in a sauté pan or wok over medium-high flame. remove the lamb from its marinade and sauté quickly until just cooked through, about 2 minutes. remove from heat.
• 5 add equal amounts of the carrots and lettuce to each 2 or 3 deep serving bowls. place equal amounts spaghetti on top of the vegetables. then place a spoonful of lamb on top of the noodles to cover them about 1/3 of the way. place the sliced cucumber neatly over another 1/3 of the noodles. finally, lay sprigs of cilantro and mint over the remaining 1/3 of the noodles.
• 6 sprinkle peanuts over each dish and serve with melted butter to pour over the noodles to taste.