MALAYSIAN-STYLE BBQ LAMB RUMP WITH A NOODLE SALAD – Fairleys SUPA IGA Shepparton

Ingredients

• 4 x 160g lamb rump
• 1 tsp cumin
• A small knob of ginger (peeled and grated)
• 1/2 tsp cayenne pepper
• 1/2 tsp salt
• 2 tsp coriander root (finely chopped)
• 1/4 cup tamarind sauce or light soy sauce
• 1 tsp vegetable oil
• 200 g vermicelli noodles
• 1 cup mint leaves
• 1 cup coriander leaves
• 1 handful salted peanuts (roasted)
• 1 long fresh red chilli
• 3 spring onions
• 1 tsp carrot 1black pepper
• Juice of 1 lime
• 3 tsp sweet chilli sauce