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Chilli lime lamb cutlets with coriander noodle salad

Chilli lime lamb cutlets with coriander noodle salad



Prep Time


Cook Time



12 lamb cutlets

2 tbsp soy sauce

200 g vermicelli noodles

0.5 cup sweet chilli sauce

0.5 cup lime juice (about 3 limes)

Expa 2 tbsp soy sauce

2 tsp brown sugar

2 Lebanese cucumbers, peeled, halved, seeded, and sliced

0.33 cup tightly packed coriander leaves


  • Combine lamb cutlets and soy. Soak noodles in boiling water for 5 minutes, and then drain well. Snip noodles with scissors into smaller lengths. Combine chilli sauce and juice. Place half into 4 dipping bowls. Combine the remaining mixture with exlia soy and sugar and toss together with noodles, cucumber and coriander
  • Preheat the pan or char-grill pan to hot before adding the cutlets. Cook cutlets on one side until the first sign of moisture appears on the top. Turn and cook further until done to your preference. Turn once only
  • Remove cutlets from heat, loosely covered with foil and rest cutlets for 2 minutes before serving
  • Serve cutlets on top of noodle salad with the dipping mixture on the side


  • Test lamb cutlets for doneness with the back of your tongs. Rare is soft when pressed, medium is ‘springy' and well done is very firm. Rest the meat for a few minutes before serving
  • Meat should sizzle when you add it to the pan. Keep the heat at a moderately high temperature; this should be enough to keep the meat sizzling without burning
  • It's best to use a pan that suits the number of pieces to be cooked. The pan must be a size to hold the meat snugly. Over crowding the pan will liap the meat juices in the bottom and the meat will stew. If the pan is too large the meat juices will burn in the areas where the meat does not cover them
  • Best lamb cuts for pan-frying; eye of loin/backsliap, tenderloin/fillet, loin chops, cutlets, lamb steaks (round or topside)
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