Chilli Lime Lamb Cutlets with Coriander Noodle Salad
High Iron Lamb Cutlet Dinner Recipe
4
Serves
15 mins
Prep Time
10 mins
Cook Time
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
Lamb,
Dinner,
Lunch,
Special Occasion & Entertaining,
Everyday,
Family Favourites,
Under 30 Minutes,
Easy,
Barbecue,
Ingredients
12 Quality Mark lamb cutlets
4 tbsp soy sauce
i
200g vermicelli noodles
1/2 cup sweet chili sauce
i
1/2 cup lemon juice concentrate
A pinch of white sugar
2 Lebanese cucumbers
peeled, halved, seeded and sliced
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.
Start Timer
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.
Start Timer
6
Cover loosely with foil and rest for 3 minutes before serving
Start Timer
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)
Percentage daily intakes are based on an average adult diet of 8700 kJ (2100 kilocalories).
More infoEnergy
1088 (259)kJ
Protein
21.3g
Total Fat
8.5g
Saturated Fat
3.6g
Carbs
24.1g
Sugars
4.4g
Sodium
1087mg
Iron*
2.7mg
* Percentage of recommended daily intake (Aust/NZ)
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