Finish your day on a fresh note with these juicy lamb chops served with a tasty bean and noodle salad.
Prep Time : 0:15 | Cook Time : 0:20 | Total Time : 0:35 | Serving : 4 person.
Ingredients
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4 Coles Australian Lamb Forequarter Chops
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1/2 cup (125ml) Ayam Teriyaki Marinade
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270g soba noodles
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1 cup (150g) frozen broad beans
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150g green beans, trimmed, halved lengthways
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1 cup (120g) frozen peas
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1 bunch radish, trimmed, thinly sliced
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1/3 cup mint leaves
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2 teaspoons sesame oil
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2 tablespoons lime juice
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2 tablespoons mirin seasoning
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2 tablespoons soy sauce
Method
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Step 1
Place lamb in a dish. Pour over marinade. Set aside for 10 mins to marinate.
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Step 2
Meanwhile, cook noodles in a large saucepan of boiling water for 5 mins. Drain.
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Step 3
Blanch broad beans, green beans and peas in a saucepan of boiling water for 2-3 mins. Refresh under cold water. Drain. Peel broad beans.
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Step 4
Heat a non-stick frying pan over medium heat. Drain lamb chops, reserving marinade. Cook lamb for 4 mins each side or until cooked to your liking. Add reserved marinade to the pan and bring to the boil. Simmer for 1 min or until lamb is glazed.
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Step 5
Combine noodles, broad beans, green beans, peas, radish and mint in a large bowl. Combine oil, lime juice, mirin and soy sauce in a bowl. Add to the noodle mixture and toss to combine. Serve lamb with noodle salad.