I got an amazing deal on lamb cutlets a little while ago and stored them in my freezer. I had eaten the other eight cutlets just simply grilled with risotto on the side, but for the last two I wanted to do something different. I stumbled across this Asian inspired and it seemed to be just what I was looking for. The lamb was really good, but the noodles could have done with a bit more of a sauce rather than a dressing.
Rice Noodles with Hoisin Lamb (adapted from Good Food Magazine February 2007)
125g rice noodles
6 lamb cutlets , fat trimmed off
1 tbsp hoisin sauce
10 sugar snap peas
1 tsp sesame oil
1 tbsp rice vinegar or white wine vinegar
Cook the rice noodles following the packet instructions then rinse with cold water and drain.
Brush the lamb cutlets with the hoisin sauce. Cut the courgette and carrot into batons and stir fry for about 3-5 mins. Mix with the rice noodles and remaining ingredients.
Grill the lamb for 3 minutes on each side or until cooked through but still pink. Serve on top of the noodles.