Serves 4
Preparation time 20 minutes
Cooking time 15 minutes
INGREDIENTS
4 x 160g lamb rump
Marinade
1 tsp cumin
A small knob of ginger, peeled and grated
½ tsp cayenne pepper
½ tsp salt
2 tsp coriander root, finely chopped
¼ cup tamarind sauce or light soy sauce
1 tsp vegetable oil
Noodle salad
200 g vermicelli noodles
1 cup mint leaves
1 cup coariander leaves
1 handful of salted peanuts, roasted
1 long fresh red chilli
3 spring onions
1 carrot
1 tsp black pepper
Dressing
1 lime, juice only
3 tsp sweet chilli sauce
METHOD
1 Mix all the lamb marinade ingredients together and rub over the lamb rumps. Leave to marinate for 20 mins.
2 Follow packet instructions to cook the vermicelli noodles. Once cooked, cool the noodles under cold running water.
3 Mix the dressing ingredients together, pour over the noodles and toss through. 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 mins on each side. Allow the lamb to rest for 5 mins before slicing.
Cooks tips
1 For alternative cuts, try lamb back strap, forequarter chops and cutlets.
2 Use ice water to refresh the chilli, spring onion and herbs. This gives the salad a fresh crunch and colour
The Carousel thanks Beef & Lamb Australia for this recipe
