Chilli Lime Lamb Cutlets with Coriander Noodle Salad

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Prep: 15 mins

Cook: 10 mins

Serves 4

Low Fat

Source of iron

Ingredients

12 Quality Mark lamb cutlets
4 tablespoons soy sauce
200g vermicelli noodles, soaked until tender
½ cup sweet chilli sauce
½ cup lime juice (about 3 limes)
A little sugar to taste
2 Lebanese cucumbers peeled, halved, seeded and sliced
1/3 cup tightly packed coriander leaves

Method

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.

Suitable Cuts
Nutrition
Tips & Tricks

Nutrition Information Per Serving

Serving size: 286g

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