MALAYSIAN-STYLE BBQ LAMB RUMP WITH A NOODLE SALAD
Servings Prep Time
4 15
Cook Time
20
Servings Prep Time
4 15
Cook Time
20
Ingredients
  • 4 x 160g lamb rump
Marinade
  • 1tsp cumin
  • A small knob of gingerpeeled and grated
  • 1/2tsp cayenne pepper
  • 1/2tsp salt
  • 2tsp coriander rootfinely chopped
  • 1/4cup tamarind sauce or light soy sauce
  • 1tsp Vegetable oil
Noodle salad
  • 200g vermicelli noodles
  • 1cup mint leaves
  • 1cup coriander leaves
  • 1 handful salted peanutsroasted
  • 1 long fresh red chilli
  • 3 spring onions
  • 1tsp carrot 1black pepper
  • Juice of 1 lime
  • 3tsp sweet chilli sauce
Instructions
  1. Mix all the lamb marinade ingredients together and rub over the lamb rumps. Leave to marinate for 20 mins.
  2. Follow packet instructions to cook the vermicelli noodles. Once cooked, cool the noodles under cold running water.
  3. Mix the dressing ingredients together, pour over the noodles and toss through. Add the picked mint, coriander, salted peanuts, and pepper. Peel the carrots into ribbons and slice the chilli and spring onion to garnish.
  4. Place the lamb rumps on the BBQ and cook on a medium heat for 6 mins on each side. Allow the lamb to rest for 5 mins before slicing.