Ingredients

• 4-6 lamb shoulder or loin chops
• 1/4 cup teriyaki marinade
• 2 tblsp hoisin sauce

Cooling Noodle Salad

• 1 packet Singapore or Hokkien noodles
• 1/2 cup toasted cashew nuts
• 1/2 cup thread or desiccated coconut
• 4-6 shitake mushrooms, sliced
• 1/2 red onion, sliced
• 1/2 cucumber, sliced
• 1-2 tblsp chopped fresh mint
• 1/2 cup vinaigrette
• juice 2 limes or lemon

Method

1. In a resealable bag toss the lamb chops with the teriyaki marinade and hoisin sauce. Refrigerate for 30 minutes or overnight.
2. Cook the noodles in boiling salted water for 2-3 minutes, drain and refresh under cold water. Drain well. In a bowl toss together the noodles, cashew nuts, coconut, mushrooms, onion, cucumber, mint and vinaigrette, lime or lemon juice.
3. BBQ or panfry the lamb chops or grill under a moderate heat turning regularly for about 7-8 minutes until cooked to medium.
4. Serve the lamb with the Cooling Noodle Salad.