Chipotle Lamb Steaks with Southern Charred Corn Salad

Chipotle Lamb Steaks with Southern Charred Corn Salad

Ready in 30 minutes • Serves 4
This dish most recently appeared in My Gluten Free Bag on Sunday, August 18, 2019.
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Ingredients

Corn Salad

  • 2 packs quinoa
  • 1 pack quinoa spices
  • 2 1/4 cups boiling water
  • 1/2 pack roasted capsicum
  • 1 tomato
  • 1/2 pack baby spinach
  • 250g frozen corn

Chipotle Lamb

  • 1 pack lamb leg steaks
  • 1 1/2 tsp chipotle BBQ salt (optional, adults)

To Serve

  • 1 pack BBQ mayo

Steps

  1. Cook quinoa Bring a full kettle to the boil. Add quinoa, quinoa spices, boiling water measure and a pinch of salt to a pot. Stir, bring to the boil, cover and reduce heat to low. Cook for 12 minutes, then turn off heat and leave to steam, covered for 8 more minutes.
  2. Prep salad and lamb Dice roasted capsicum and tomato and roughly chop spinach. Set aside in a bowl. Pat lamb dry and season with chipotle BBQ salt and pepper.
  3. Cook lamb Heat a drizzle of oil in a fry-pan on medium-high heat. Cook lamb for 3-4 minutes, each side, for medium (depending on thickness), or until cooked to your liking. Rest, covered. Reserve pan.
  4. Cook corn Return pan to a high heat with a drizzle of oil. Cook corn for about 5 minutes, until starting to char. Season.
  5. To finish Toss all corn salad ingredients together in a bowl with a drizzle of olive oil and vinegar. Season. Thinly slice lamb and toss in any resting juices.
  6. Serve corn salad with chipotle lamb and BBQ mayo.

Nutritional Information

Energy 2745 kj
656 kcal
Protein 37.9g
Carbohydrate 42.8g
Fat 36.1g