Malaysian-Style Lamb Rump With Noodle Salad Recipe

Cooking Directions

• STEP 1.In a bowl, mix together the Malaysian spice blend, soy sauce, and lime juice. Rub the mixture all over the lamb rump and let it marinate for at least 30 minutes.
• STEP 2.Heat a grill or grill pan over medium-high heat. Cook the lamb rump for about 4-5 minutes on each side, or until it reaches your desired level of doneness. Let it rest for a few minutes before slicing.
• STEP 3.Meanwhile, cook the noodles according to package instructions. Drain and rinse with cold water to cool them down.
• STEP 4.In a large bowl, combine the cooked noodles, shredded vegetables, herbs, and the dressing. Toss well to coat everything evenly.
• STEP 5.Slice the rested lamb rump and serve it on top of the noodle salad. Garnish with extra herbs and lime wedges, if desired. Enjoy!

Cooking Tips

• For a spicier flavor, add some chopped chili peppers to the marinade.
• Make sure to let the lamb rest before slicing to allow the juices to redistribute and keep it tender.
• Feel free to customize the noodle salad with your favorite vegetables and herbs.

Storage and Serving

• Leftover lamb rump can be stored in an airtight container in the refrigerator for up to 3 days.
• The noodle salad is best served fresh, but any leftovers can be refrigerated for up to 2 days.
• Serve the dish as a main course for a complete meal, or as part of a buffet or barbecue spread.