As prepared at De Tropen Restaurant, Amsterdam. Use, young, tender lamb.

Ingredients

• 1 clove garlic, minced

• 3 tablespoons minced fresh ginger

• 5 red Spanish peppers, or substitute 2 red jalapeños, seeds and stems removed, sliced crosswise

• 3 tablespoons Dijon mustard

• 6 tablespoons soy sauce

• 1 sprig rosemary

• 2 pounds lamb, cut into slices ½-inch thick

• 2 tablespoons olive oil

• 2 tablespoons butter

• Cooked ramen noodles

• Steamed bok choy

Instructions

In a bowl, combine the garlic, ginger, peppers, mustard, soy sauce, and rosemary and mix well. Add the lamb, cover, and marinate in the refrigerator for at least three hours.

In a skillet, add the olive oil and butter. When bubbling, quickly saute the lamb slices for one minute on each side. Then place the slices on a cookie sheet under the broiler for 1 to 2 minutes, taking care not to burn them.

Serve the lamb accompanied by the ramen noodles and bok choy.