Canon of Lamb with Vegetables, Soba Noodles and Kimchi Recipe

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serves: 2
Skill: easy
Prep: 15 min
Cooking: 15 min
This lamb and soba noodles dish with kimchi is a traditional Korean dinner that’s perfect for two if you’re looking for a smart supper. You can scale this recipe up to cater for a bigger crowd too, if you’re hosting a dinner party. You can now buy kimchi in many large supermarkets or specialised Asian shops – it’s mainly made from fermented cabbage and carrots and it has a bit of a spicy edge to it, which goes fantastically well with the lamb, veg and noodles. Make this speedy lamb recipe in only half an hour for a sophisticated, yet really easy supper.



  • 1 x 250g cannon of lamb
  • For the marinade:
  • 1 x 2.5cm piece fresh root ginger, peeled and finely chopped
  • 1tbsp rapeseed or olive oil
  • 1 garlic clove, peeled and finely chopped or crushed
  • 4tbsp mirin (Japanese rice wine)
  • Salt and freshly milled black pepper
  • 100g soba (buckwheat) noodles
  • 2 medium carrots, spiralized or finely grated
  • 1 small courgette, spiralized or finely grated
  • 1 x 215g jar prepared kimchi, to serve


  • Put the ginger, oil, garlic and mirin in a small bowl and mix together.

  • Put the lamb on a chopping board and make several slashes over the surface, transfer to a medium shallow dish. Spoon over 30ml/2tbsp of the dressing, cover and marinate for 10 minutes in a cool place. Cover and reserve the remaining dressing.

  • Preheat a non-stick, ovenproof frying pan over medium heat until hot. Cook the lamb for 2-3 minutes on each side until brown.

  • Transfer to a preheated oven at Gas mark 4, 180°C and cook for 10 minutes turning occasionally until still pink in the middle (or 15-20 minutes if you prefer your lamb less pink). Remove and set aside to rest for 2-3 minutes. Alternatively, cook under a preheated moderate grill or on a prepared barbecue for the same cooking time.

  • Meanwhile, cook the noodles according to the packet instructions, drain and add the vegetables. Season, if required.

  • Arrange the noodles onto 2 warm plates. Slice the lamb and arrange on top of the noodles. Drizzle over the remaining dressing and serve immediately with the kimchi.

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