Chilli barbecued lamb with soba salad
7
Points®
Total time: 25 min • Prep: 15 min • Cook: 10 min • Serves: 2 • Difficulty: Easy
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.
Ingredients
Lamb backstrap, raw
160 g, (Buy 200g)
Soy sauce
1 tbs
Fresh red chilli
1 whole, small, finely chopped
Garlic
1 clove(s), crushed
Soba noodles, dry
100 g
Kale
80 g, finely shredded
Red capsicum
1 medium, cut into thin strips
Red onion
¼ medium, thinly sliced
Fresh coriander
⅓ 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)
Instructions
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.
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