Chilli Lime Lamb Cutlets with Coriander Noodle Salad
High Iron Lamb Cutlet Dinner Recipe
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12 Quality Mark lamb cutlets
4 tbsp soy sauce
200g vermicelli noodles
1/2 cup sweet chili sauce
1/2 cup lemon juice concentrate
A pinch of white sugar
2 peeled, halved, seeded and sliced Lebanese cucumbers
1/3 cup coriander
To Make Dish
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)
Percentage daily intakes are based on an average adult diet of 8700 kJ (2100 kilocalories).More info
* Percentage of recommended daily intake (Aust/NZ)