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.
Meanwhile, place noodles in a heatproof bowl. Cover with boiling water and soak for 8 minutes or until soft. Drain.
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.
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.
Serve lamb rump steaks with pineapple noodle salad.
Tips
Use leftovers to make a noodle bowlfor the next day's lunch.
The recipe also goes well with lamb cutlets or if serving a crowd use a butterflied lamb leg and double the salad.
