
Chipotle Lamb Steaks with Southern Charred Corn Salad
Ready in 30 minutes
• Serves 2
This dish will appear in Classic for Two 3 Night on Sunday, February 24, 2019.
This dish will appear in Classic for Two 3 Night on Sunday, February 24, 2019.
Ingredients
Corn Salad
- 1 corn cob
- ¾ cup chicken stock
- 1 pack couscous
- 1 tomato
- ½ capsicum
- ½ bag baby spinach
Chipotle Lamb Steaks
- 1 pack lamb leg steaks
- 1 tsp chipotle BBQ salt
To Serve
- ½ pack BBQ mayo
Have Handy
- Oil
- Salt & Pepper
Steps
-
Cook corn Preheat BBQ grill to high (if using). Heat a drizzle of oil in a fry-pan on high heat. Cook corn cob for about 8 minutes, turning occasionally, until tender and lightly charred. Set aside and reserve pan.
-
Cook couscous Bring stock and water to the boil in a pot on high heat. Once boiling, turn off heat, add couscous, and oil. Stir, cover and leave for 5 minutes, then fluff up grains with a fork.
-
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. Rest, covered.
-
Prep salad Dice tomato 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.
-
To finish Thinly slice lamb against the grain.
-
Serve salad on plates and top with lamb and BBQ mayo.
Nutritional Information
Energy |
2660 kj 636 kcal |
---|---|
Protein | 38.9g |
Carbohydrate | 48.2g |
Fat | 31.8g |