1. Cut 2 green onions into thin slices and the rest into 4 cm pieces. Toast the sesame seeds in a nonstick frying pan for about 3 minutes. Remove from the heat. Stir in the soy sauce, vinegar, honey, garlic, ginger and the sliced green onions.
2. Roll the narrow end of the chops into medallions and secure with toothpicks. Place them in a baking dish and pour in the soy sauce mixture. Cover and refrigerate for 1–2 hours.
3. Cook the noodles according to the package directions. Drain. Cut the carrots and pepper into matchsticks and blanch in water to cover, 3 minutes. Add the remaining green onions and corn. Blanch until the vegetables are crisp-tender, about 2 minutes longer. Drain and toss with the noodles.
4. Preheat the broiler. Remove the lamb chops from the teriyaki marinade; pour the marinade into a small saucepan. Broil the chops 12 cm from the heat until done to taste, 4 minutes on each side for medium. Transfer to a platter, remove the toothpicks and keep warm. Bring the marinade to a boil. Cook, stirring, for 2 minutes. Dissolve the cornstarch in 1⁄3 cup water and whisk into the marinade. Boil over medium-high heat, whisking, until the sauce thickens, about 2 minutes. Toss half of the sauce with the noodles, drizzle the remaining half over the teriyaki lamb chops and serve.

PER SERVING

515 calories
42 g protein
19 g total fat
8 g saturated fat
150 mg cholesterol
43 g total carbohydrate
19 g sugars
6 g fibre
860 mg sodium

Loin chops are a good choice of lamb for this recipe. It is a tender cut, which is suitable for fast-cooking methods, such as broiling.