Pan-Seared Lamb Chops with Tropical Rambutan Noodle Salad

A sophisticated balance of savory, seared lamb paired with a bright, refreshing rice noodle salad bursting with sweet rambutan and nutty edamame.

Ingredients

• 2-3 Lamb chops
• 150g Rice noodles
• 1/2 cup Shelled edamame
• 6-8 Rambutan, peeled and pitted
• 2 tbsp Vinegar (rice vinegar preferred)
• 1 tbsp Sugar
• 2 tbsp Oil
• Salt and pepper to taste

Instructions

The lamb should be rested for a few minutes before slicing or serving to ensure maximum juiciness.

1. Soak rice noodles in hot water according to package instructions until tender; drain and set aside.
2. In a small bowl, whisk together vinegar, sugar, 1 tablespoon of oil, salt, and pepper to create a sweet-and-tangy dressing.
3. Peel and pit the rambutan, cutting the fruit into bite-sized segments.
4. Season lamb chops generously on both sides with salt and pepper.
5. Heat the remaining tablespoon of oil in a pan over medium-high heat. Sear lamb chops for 3–5 minutes per side (for medium-rare) until a golden crust forms. Remove from pan and let rest.
6. In a medium bowl, toss the cooked noodles, edamame, and rambutan with the prepared dressing.
7. Plate the noodle salad and place the warm lamb chops on top.

Serve with an extra crack of black pepper over the lamb for added depth.