This sensation summer recipe is served on a vermicelli noodle salad. 


  • 4 x 160g lamb rump, trimmed

  • Marinade

  • 1 tsp cumin

  • Small knob of ginger, peeled and grated

  • 1/2 tsp cayenne pepper

  • 1/2 tsp salt

  • 2 tsp coriander root, finely chopped

  • 1/4 cup tamarind sauce or light soy sauce

  • 1 tsp vegetable oil

  • Salad

  • 200g vermicelli noodles

  • 1 cup mint leaf, loosely packed

  • 1 cup coriander leaf, loosely packed

  • 1 handful salted peanuts, roasted

  • 1 long fresh red chilli

  • 3 spring onion

  • 1 carrot

  • 1 tsp black pepper

  • Dressing

  • 1 lime, juice

  • 3 tsp sweet chilli


  • 1.

    Mix all the marinade ingredients together and rub over the lamb rumps. Leave to marinate for 20 minutes.

  • 2.

    Cook noodles according to packet instructions. Once cooked cool noodles under cold running water.

  • 3.

    Mix all the dressing ingredients together and dress the noodles. Add the picked mint, coriander, salted peanuts, and pepper. Peel the carrots into ribbons and slice the chilli and spring onion to garnish.

  • 4.

    Place the lamb rumps on the BBQ and cook on a medium heat for 6 minutes on each side.

  • 5.

    Allow the lamb to rest for 5 minutes before slicing. Serve with salad.

Notes will show you how to add an extra punch to your favourite cuts by using marinades, spices and other bursts of flavour.

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