This sensation summer recipe is served on a vermicelli noodle salad.
Mix all the marinade ingredients together and rub over the lamb rumps. Leave to marinate for 20 minutes.
Cook noodles according to packet instructions. Once cooked cool noodles under cold running water.
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.
Place the lamb rumps on the BBQ and cook on a medium heat for 6 minutes on each side.
Allow the lamb to rest for 5 minutes before slicing. Serve with salad.
Nutritional analysis per serving (4 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
BeefandLamb.com.au 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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