Chili Lime Lamb Cutlets with Coriander Noodle Salad
Prep: 10 mins
Cook: 8 mins
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
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.
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 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.