[{"type":"span","children":[{"text":"Join now"}]}]

Get up to 60% off*!

*On Core & Premium 12 month plans only. Offer ends 16/07/24. See terms.
Photo of Chilli barbecued lamb with soba salad by WW

Chilli barbecued lamb with soba salad

Total Time
25 min
15 min
10 min
Tender pieces of marinated lamb backstrap are a great source of iron. They are the ideal accompaniment to this fresh, Asian inspired salad of soba noodle, kale and coriander.


Lamb backstrap, raw

160 g, (Buy 200g)

Soy sauce

1 tbs

Fresh red chilli

1 whole, small, finely chopped


1 clove(s), crushed

Soba noodles, dry

100 g


80 g, finely shredded

Red capsicum

1 medium, cut into thin strips

Red onion

¼ medium, thinly sliced

Fresh coriander

cup(s), coarsely shopped

Lime juice

1½ tbs

Fish sauce

1 tbs

Sesame seeds

1 tbs, black (see note)

Oil spray

1 x 3 second spray(s)


  1. Place lamb, soy sauce, chilli and garlic in a medium bowl. Toss to coat.
  2. Cook noodles in a large saucepan of boiling water following packet instructions or until just tender. Drain. Rinse under cold water. Drain. Transfer to a large bowl and add kale, capsicum, onion, coriander, juice, fish sauce and sesame seeds. Toss to combine.
  3. Lightly spray a large non-stick frying pan with oil and heat over high heat. Cook lamb for 1–2 minutes each side for medium-rare or until cooked to your liking. Transfer to a plate. Cover with foil and set aside to rest for 5 minutes before thinly slicing. Serve salad topped with lamb and sprinkled with extra chilli.


TIPS: You can cook the noodles ahead of time. Make sure to run them under cold water straightaway so they don’t overcook and stick together. Store leftovers in an airtight container in the fridge for up to 2 days. Black sesame seeds are available from Asian grocery stores. If unavailable you can use regular sesame seeds (toasted).