Chipotle Lamb Steaks with Southern Charred Corn Salad

Steps

1. Cook corn Preheat BBQ grill to high (if using). Heat a drizzle of oil in a fry-pan on high heat. Cook corn cobs for about 8 minutes, turning occasionally, until tender and lightly charred. Set aside and reserve pan.
2. Cook couscous Bring stock to the boil in a pot on high heat. Once boiling, turn off heat, add couscous, a drizzle of oil and ½ teaspoon salt. Stir, cover and leave for 5 minutes, then fluff up grains with a fork.
3. Cook lamb Pat lamb dry and season with chipotle BBQ salt and pepper. Return pan to a high heat with a drizzle of oil. Cook lamb for 3-4 minutes each side for medium (depending on thickness), or until cooked to your liking. Alternatively, cook on BBQ. Rest, covered.
4. Prep salad Dice tomatoes 2cm, dice capsicum 1cm and remove kernels from corn. When couscous has finished steaming, toss all corn salad ingredients together in a large bowl with a drizzle of olive oil and season.
5. To finish Thinly slice lamb against the grain.
6. Serve salad topped with lamb and BBQ mayo.