Serves:4
Preparation time:30 minutes
Difficulty:Easy
Ingredients:
- 12 lamb cutlets, drenched
- 3/4 cup Chang’s Oriental Salad Dressing
- 1/4 cup mint leaves, chopped
- 2 tbsps Chang’s Sesame Oil
- 2 yellow beetroots, washed, thinly sliced
- 2 red beetroots, washed, thinly sliced
- 2 large red apples, cored, julienned
- 1 bunch watercress, washed, picked
- 1 bunch rocket, washed, roughly chopped
- 1 packet Chang’s Original Fried Noodles
- 1/4 cup Chang’s Oriental Salad Dressing
Method:
- Combine lamb cutlets, dressing and chopped mint in a large bowl. Cover and refrigerate for 20 minutes.
- Brush oil over a heated chargrill pan and cook the lamb, in batches, 2 minutes each side or until cooked as desired. Remove lamb to large plate, cover loosely with foil and leave to rest while you prepare the salad.
- Combine beetroots, apple, watercress, rocket and noodles in a large bowl and serve lamb cutlets with the salad and a drizzle of Chang’s salad dressing
