Place rice vinegar and salt in a large bowl and stir until salt almost dissolves. Add lamb and toss to coat.
For pickled vegetables, combine rice vinegar, water and salt in a large bowl. Add chilli, radish, cucumber and cabbage and toss to combine.
Place a lightly oiled char grill pan or frypan over high heat and cook lamb chops for 3-4 minutes per side until deeply golden and nicely charred without being burnt.
Cook noodles as per packet instrucitons, drain and toss through sesame oil.
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
Pickled vegetables can be prepared in advance.
Pickles are also nice with a pinch of sugar and a little ginger.
Try adding different spices to customise you pickles, such as toasted cumin seeds, mustard seeds or peppercorns.
