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Honeyed lamb loin chops with crispy noodle salad

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8 lamb loin chops
2 tsp warmed honey
1 pkt crispy oriental noodles
2 cups shredded Chinese cabbage
1 small green capsicum, thinly sliced
3 spring onions, finely sliced
3 spring onions, finely sliced
1/4 cup honey and soy salad dressing


1 Brush lamb chops lightly with oil. Season with salt and pepper and brush each with honey. Preheat the pan to moderately-hot before adding the chops.
2 Cook chops 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.
3 Test for doneness with tongs. Rare is soft when pressed, medium is springy and well done is very firm.
4 Remove chops from heat, loosely cover with foil and rest chops for 3 minutes before serving. Toss together the noodles, cabbage, capsicum, green onion and coriander and drizzle with the salad dressing. Serve the salad alongside the lamb chops.


1 You can use lamb cutlets, eye of shortloin/backstrap or lamb fillets/tenderloins for this recipe.