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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

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

Chilli Lime Lamb Cutlets with Coriander Noodle Salad

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 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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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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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.

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Nutrition Information per Serving (286g)

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

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Energy

1088 kJ (259 kcal)

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)