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

• 4 Coles Australian Lamb Forequarter Chops

• 1/2 cup (125ml) Ayam Teriyaki Marinade

• 270g soba noodles

• 1 cup (150g) frozen broad beans

• 150g green beans, trimmed, halved lengthways

• 1 cup (120g) frozen peas

• 1 bunch radish, trimmed, thinly sliced

• 1/3 cup mint leaves

• 2 teaspoons sesame oil

• 2 tablespoons lime juice

• 2 tablespoons mirin seasoning

• 2 tablespoons soy sauce

Method

• Step 1

  Place lamb in a dish. Pour over marinade. Set aside for 10 mins to marinate.

• Step 2

  Meanwhile, cook noodles in a large saucepan of boiling water for 5 mins. Drain.

• 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.

• 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.

• 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.