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Chilli Lime Lamb Cutlets with Coriander Noodle Salad

A spiced twist on a Kiwi family favourite

4

Serves

15 mins

Prep Time

10 mins

Cook Time

Beef + Lamb New Zealand

Recipe author

Beef + Lamb New Zealand

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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High Iron

Dairy Free

Ingredients

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12 Quality Mark lamb cutlets

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4 Tbsp soy sauce

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200g vermicelli noodles

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1/2 cup sweet chili sauce

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1/2 cup lemon juice concentrate

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A pinch of white sugar

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2 Lebanese cucumbers

peeled, halved, seeded and sliced

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1/3 cup fresh coriander

Method

To Make Dish

1

Marinate the lamb cutlets in 2 tablespoons of the soy sauce.

2

Soak the noodles in boiling water for 5 minutes, then drain well.

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3

Snip the noodles with scissors into smaller lengths.

4

Preheat a non-stick frying pan or BBQ until moderately hot.

5

Cook the lamb for 2-3 minutes each side or until cooked to your liking, turning only once during cooking.

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6

Cover loosely with foil and rest for 3 minutes before serving

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7

Combine the chilli sauce and lime juice and split in half, dividing one half between 4 dipping bowls.

8

Combine the remaining mixture with 2 tablespoons soy and sugar, and toss together with the noodles, cucumber and coriander.

9

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.

Energy

1088kJ (259 kcal)

Protein

21.3g

Total Fat

8.5g

Saturated Fat

3.6g

Carbs

24.1g

Dietary Fibre

g

Sodium

1087mg

Iron

2.7mg

Zinc

2.6mg

Vitamin B12

0.9µg