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Chilli Lime Lamb Cutlets with Coriander Noodle Salad

High Iron Lamb Cutlet Dinner Recipe

4

Serves

15 mins

Prep Time

10 mins

Cook Time

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

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Lamb,

Dinner,

Lunch,

Special Occasion & Entertaining,

Everyday,

Family Favourites,

Under 30 Minutes,

Easy,

Barbecue,

Ingredients

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12 Quality Mark lamb cutlets

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4 tbsp soy sauce

i

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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 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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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.

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Start Timer

6

Cover loosely with foil and rest for 3 minutes before serving

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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.

More info

Nutrition Information per Serving (286g)

Percentage daily intakes are based on an average adult diet of 8700 kJ (2100 kilocalories).

More info

Energy

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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