Teriyaki lamb chops with soba noodle salad

Finish your day on a fresh note with these juicy lamb chops served with a tasty bean and noodle salad.

• 4 Coles Australian Lamb Forequarter Chops
• 1/2 cup (125ml) Ayam Teriyaki Marinade
• 270g soba noodles
• 1 cup (150g) frozen broad beans
• 150g green beans, trimmed, halved lengthways
• 1 cup (120g) frozen peas
• 1 bunch radish, trimmed, thinly sliced
• 1/3 cup mint leaves
• 2 teaspoons sesame oil
• 2 tablespoons lime juice
• 2 tablespoons mirin seasoning
• 2 tablespoons soy sauce

1. Step 1

   Place lamb in a dish. Pour over marinade. Set aside for 10 mins to marinate.

2. Step 2

   Meanwhile, cook noodles in a large saucepan of boiling water for 5 mins. Drain.

3. Step 3

   Blanch broad beans, green beans and peas in a saucepan of boiling water for 2-3 mins. Refresh under cold water. Drain. Peel broad beans.

4. Step 4

   Heat a non-stick frying pan over medium heat. Drain lamb chops, reserving marinade. Cook lamb for 4 mins each side or until cooked to your liking. Add reserved marinade to the pan and bring to the boil. Simmer for 1 min or until lamb is glazed.

5. Step 5

   Combine noodles, broad beans, green beans, peas, radish and mint in a large bowl. Combine oil, lime juice, mirin and soy sauce in a bowl. Add to the noodle mixture and toss to combine. Serve lamb with noodle salad.