Recipe

Malay Lamb Rump with Pineapple Noodle Salad

  • Serves 4
  • Prep Time 20 mins
  • Cooking Time 10 mins
Malay Lamb Rump with Pineapple Noodle Salad

Ingredients

  • Serves 4

Pineapple Noodle Salad 

Dressing

Send me these ingredients

Method

  1. Mix curry powder, ginger, salt, vegetable oil and light soy sauce in a glass or ceramic dish. Add lamb rumps and, rub all over. Leave to marinate for 20 minutes. 
  2. Meanwhile, place noodles in a heatproof bowl. Cover with boiling water and soak for 8 minutes or until soft. Drain.
  3. Heat barbeque or grill plate to medium heat. Cook lamb rumps for 6 minutes each side. Cover lamb loosely weith foil and allow to rest for 5 minutes.
  4. Combine salad ingredients together in a bowl with noodles. Combine dressing ingredients in a screw top jar. Seal tightly and shake well. Add to salad and toss gently to combine.
  5. Serve lamb rump steaks with pineapple noodle salad.

Tips

  1. Use leftovers to make a noodle bowlfor the next day's lunch.
  2. The recipe also goes well with lamb cutlets or if serving a crowd use a butterflied lamb leg and double the salad.