Malay Lamb Rump with Pineapple Noodle Salad

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


  • Serves 4

Pineapple Noodle Salad 


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  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.


  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.