Chilli Lime Lamb Cutlets with Coriander Noodle Salad![]() ![]() ![]() ![]() ![]() |
Ingredients
|
Method |
Energy kJ (kcal) | 1088 (259) |
Protein (g) | 21.3 |
Fat (g) | 8.5 |
Saturated (g)
|
3.6 |
Carbohydrate (g) | 24.1 |
Sugars (g)
|
4.4 |
Sodium (mg) | 1087 |
Iron (mg) | 2.7 |
Zinc (mg) | 2.6 |
Vitamin B12 (ug) | 0.9 |
Vitamin D (ug) | 0.27 |
Selenium (ug) | 3.2 |
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.