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Home / Recipes / Lamb

Malay Lamb Rump with Pineapple Noodle Salad

Lamb

Malay Lamb Rump with Pineapple Noodle Salad

Use leftovers to make a noodle bowlfor the next day's lunch.

Ingredients

  1. 4 160g lamb rumps, trimmed
  2. 1 tbsp malaysian curry powder
  3. 2cm ginger, peeled, grated
  4. ½ tsp salt
  5. 1 tsp vegetable oil
  6. ¼ cup light soy sauce
  7. 200g rice stick noodles
  8. ½ small pineapple, cored, chopped
  9. 2 lebanese cucumbers, deseeded, thinly sliced
  10. 1 carrot, cut into matchsticks
  11. 2 spring onions, trimmed, thinly sliced
  12. 2 long red chillies, deseeded, thinly sliced
  13. ½ bunch coriander leaves
  14. ¼ cup rice vinegar
  15. 2 tbsp soy sauce
  16. 1 lime, juice only

Directions

  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.

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