If you don't like spicy food, half the chilli here...I really liked it, but it was getting a bit too hot for me - i'm really week in that sense, the husband would tell me to add another 3 of these probably - anyway, its a really quick recipe so give it a go.
Serves 4:
4 lamb steaks seasoned with salt and pepper, 150g rice vermicelli - rice noodles should be fine too, 2 medium carrots grated, 2 tsp grated ginger, 2 tbsp chopped mint, 2 tbsp chopped coriander, 1 red chili finely chopped, juice of 4 limes, 1 tsp brown sugar, 2 tbsp chopped peanuts,
1. Pre heat your oven to grill and line a baking tray with baking paper. Place the lamb steaks on the tray and grill fro about 5 minutes each side - be careful with times it will depend on your oven/ grill strength. You can also just pan grilled the steaks if you feel more comfortable with it. Just don't overcook the meat or it will be really hard - you want it slightly raw inside.
2. In a bowl mix lime juice, sugar, chili, mint, coriander and ginger. Reserve.
3. Cook noodles according to packet instructions - rice vermicelli just needs to stand in warm water for about 10 minutes so, no cooking.
4. In individual bowls, divide noodles. Top with grated carrot and drizzle over some of the sauce.
5. Slice lamb steaks in thin strips, place it on top of noodles, drizzle remaining sauce and peanuts.
Enjoy.
Serves 4:
4 lamb steaks seasoned with salt and pepper, 150g rice vermicelli - rice noodles should be fine too, 2 medium carrots grated, 2 tsp grated ginger, 2 tbsp chopped mint, 2 tbsp chopped coriander, 1 red chili finely chopped, juice of 4 limes, 1 tsp brown sugar, 2 tbsp chopped peanuts,
1. Pre heat your oven to grill and line a baking tray with baking paper. Place the lamb steaks on the tray and grill fro about 5 minutes each side - be careful with times it will depend on your oven/ grill strength. You can also just pan grilled the steaks if you feel more comfortable with it. Just don't overcook the meat or it will be really hard - you want it slightly raw inside.
2. In a bowl mix lime juice, sugar, chili, mint, coriander and ginger. Reserve.
3. Cook noodles according to packet instructions - rice vermicelli just needs to stand in warm water for about 10 minutes so, no cooking.
4. In individual bowls, divide noodles. Top with grated carrot and drizzle over some of the sauce.
5. Slice lamb steaks in thin strips, place it on top of noodles, drizzle remaining sauce and peanuts.
Enjoy.
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