Stuck on ideas for family dinner? Try this delicious grilled lamb dish.


  • 8 lamb forequarter chops

  • 1 tbsp rice vinegar

  • 1 tsp salt

  • 250g soba noodles

  • 1 tsp sesame oil

  • Pickled vegetables

  • 2 tbsp rice vinegar

  • 2 tbsp hot water

  • 2 tsp sea salt flakes

  • 1 long red chilli, finely sliced diagonally, plus extra to serve

  • 1 bunch radish, washed, trimmed with tips and stems on, quartered

  • 2 cucumbers, halved and sliced

  • ¼ Chinese cabbage, finely shredded


  • 1.

    Place rice vinegar and salt in a large bowl and stir until salt almost dissolves. Add lamb and toss to coat.

  • 2.

    For pickled vegetables, combine rice vinegar, water and salt in a large bowl. Add chilli, radish, cucumber and cabbage and toss to combine.

  • 3.

    Place a lightly oiled char grill pan or fry pan over high heat and cook lamb chops for 3-4 minutes per side until deeply golden and nicely charred without being burnt.

  • 4.

    Cook noodles as per packet instructions, drain and toss through sesame oil.

  • 5.

    Drain excess liquid off the pickled vegetables and serve evenly among the plates with a pile of pickled vegetables along with two forequarter chops. Garnish with extra chilli if desired.

  • Tips:

  • 1.

    Pickled vegetables can be prepared in advance.

  • 2.

    Pickles are also nice with a pinch of sugar and a little ginger.

  • 3.

    Try adding different spices to customise your pickles, such as toasted cumin seeds, mustard seeds or peppercorns.


A recipe from Dinner 3 Ways by

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