Mexican Lamb Leg Steaks with Avocado Salad and Red Mexican Sauce

Mexican Lamb Leg Steaks with Avocado Salad and Red Mexican Sauce

Ready in 30 minutes Serves 1
This dish most recently appeared in Fresh Start (5 Meals For 1) on Sunday, November 18, 2018.

-Marinate your lamb for a couple of hours (or overnight) for a delicious depth of flavour. Check out this week’s leftover recipe for some inspiration on how to use up your leftover’s from tonight’s recipe.


Ingredients

LAMB

  • 1 pack lean lamb leg steak
  • 1 Tbsp lite sour cream
  • 1 pack Mexican spice mix
  • Zest of ¼ lime

SALAD

  • ¼ avocado, flesh diced 1cm
  • ¼ capsicum, diced 1-2cm
  • ¼ can black beans, drained and rinsed
  • 1 handful baby spinach
  • ½ tomato, diced 1cm
  • 2 Tbsp red Mexican sauce

TO SERVE

  • 2 Tbsp red Mexican sauce
  • ½ bunch coriander, chopped
  • ¼ lime

Steps

  1. Preheat BBQ grill or hot plate to medium (if using).
  2. Prep lamb. Pat lamb dry and toss in a bowl with first measure of sour cream, Mexican spice mix and lime zest. Season.
  3. Prep salad. Add all salad ingredients to a bowl. Toss well to combine and season.
  4. Cook lamb. Heat ¼ tsp oil in a fry-pan on medium heat. Cook lamb for about 4-5 minutes each side for medium (depending on thickness), or until cooked to your liking. Alternatively, cook on BBQ. Rest, covered.
  5. Prep garnishes.
  6. Thinly slice lamb, reserving any resting juices.
  7. Serve salad topped with lamb, resting juices, red Mexican sauce, sour cream and coriander. Squeeze over lime.

Nutritional Information

Energy 1762 kj
421 kcal
Protein 37.0g
Carbohydrate 17.4g
Fat 21.8g