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Chili Lime Lamb Cutlets with Coriander Noodle Salad

Chili Lime Lamb Cutlets with Coriander Noodle Salad
  • Serves: 4
  • Prep: 10 mins
  • Cook: 8 mins
  • Cut: Cutlets

Ingredients

  • 12 lamb cutlets
  • 4 Tbsp 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

  1. Marinate the lamb cutlets in 2 Tbsp of the soy sauce. Soak the noodles in boiling water for 5 minutes, then drain well. Snip the noodles with scissors into smaller lengths.
  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.
  3. Combine the chilli sauce and lime juice and split in half, dividing one half between 4 dipping bowls. Combine the remaining mixture with 2 Tbsp 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.

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Serves: 4-6
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Cook: 10 mins
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  © 2013 Alliance Group

  © 2013 Alliance Group