Chilli lime lamb cutlets
A spiced twist on a Kiwi family favourite
Serves
4
Prep Time
15 mins
Cook Time
10 mins
This quick and easy recipe will be sure to impress. A tangy and fresh Asian-inspired noodle and lamb dish for every occasion.
This quick and easy recipe will be sure to impress. A tangy and fresh Asian-inspired noodle and lamb dish for every occasion.
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ShareIngredients
12 Quality Mark lamb cutlets
4 Tbsp soy saucei
200g vermicelli noodles
1/2 cup sweet chili saucei
1/2 cup lemon juice concentrate
A pinch of white sugar
2 Lebanese cucumbers
peeled, halved, seeded and sliced1/3 cup fresh coriander
Method
Marinate the lamb cutlets in 2 tablespoons of the soy sauce.
Soak the noodles in boiling water for 5 minutes, then drain well.
Snip the noodles with scissors into smaller lengths.
Preheat a non-stick frying pan or BBQ until moderately hot.
Cook the lamb for 2-3 minutes each side or until cooked to your liking, turning only once during cooking.
Cover loosely with foil and rest for 3 minutes before serving
Combine the chilli sauce and lime juice and split in half, dividing one half between 4 dipping bowls.
Combine the remaining mixture with 2 tablespoons soy and sugar, and toss together with the noodles, cucumber and coriander.
Serve the cutlets on top of the noodle salad, with the dipping sauce on the side.
Nutrition Information per Serving (286g)
With iron, zinc, vitamin B12 and selenium, this dish contributes to a healthy immune system.
