Cannon of Lamb with Vegetables, Soba Noodles and Kimchi Cannon of Lamb with Vegetables, Soba Noodles and Kimchi

Cannon of Lamb with Vegetables, Soba Noodles and Kimchi

A tender cannon of lamb marinated in fresh ginger, sesame oil, garlic, mirin and seasoning, pan seared and finished in a hot oven and served with spiralised vegetables, cooked soba noodles and kimchi.

prep time
15 mins

cook time
15 minutes

2 people


  • 1 x 250g cannon of lamb
  • For the marinade:

  • 1 x 2.5cm piece fresh root ginger, peeled and finely chopped
  • 1 tablespoon sesame oil
  • 1 garlic clove, peeled and finely chopped or crushed
  • 4 tablespoons mirin (Japanese rice wine)
  • 100g noodles (we used soba or buckwheat)
  • 2 medium carrots, spiralised or finely grated
  • 1 small courgette, spiralised or finely grated
  • 1 x 215g jar prepared kimchi, to serve


  1. Put the ginger, oil, garlic and mirin in a small bowl and mix together.
  2. Put the lamb on a chopping board, make several slashes over the surface, transfer to a medium shallow dish.  Spoon over 2 tablespoons of the marinade, cover and marinate for 10 minutes in a cool place.  Cover and reserve the remaining marinade.

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

  4. Transfer to a preheated oven at 180°C, 160°C Fan, Gas Mark 4 and cook for 10 minutes turning once 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.

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

  6. Arrange the noodles onto 2 warm plates.  Slice the lamb and arrange on top of the noodles.  Drizzle over the unused marinade and serve immediately with the kimchi.