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  • 8 Warilba lamb loin chops
  • 250g rice noodles
  • 1 tbsp vegetable oil
  • 1/3 cup (80ml) hoisin sauce
  • 2 carrots, shredded or grated
  • 150g sugar snaps, thinly sliced
  • 200g podded edamame, blanched
  • 1 tsp sesame oil
  • Pickled ginger, green onions, thinly sliced, coriander sprigs, sesame seeds, to serve


  1. Prepare noodles according to packet instructions. Drain and cool slightly.
  2. Meanwhile, combine vegetable oil and hoisin sauce in small bowl. Brush lamb on both sides with marinade. Season. Heat a char-grill pan or barbecue over medium-high heat and cook lamb for 3-4 minutes each side, or until cooked to your liking. Rest on a plate loosely covered in foil for 5 minutes.
  3. Place noodles in a large bowl. Add carrots, sugar snaps and edamame. Drizzle with sesame oil and toss to coat.
  4. Serve lamb with noodle salad, pickled ginger, green onions, coriander and sesame seeds.

Handy Tips

  • Lamb forequarter chops or cutlets would also be delicious in this recipe.
  • Use your choice of noodles – soba, udon or vermicelli would also work well.
  • Always rest the lamb to ensure the meat is tender and juices locked in.


Recipe and image sourced from Meat and Livestock Australia.