Chipotle Lamb Steaks with Southern Charred Corn Salad

Chipotle Lamb Steaks with Southern Charred Corn Salad

Ready in 30 minutes Serves 2
This dish most recently appeared in My Classic (3 Nights For 2) on Sunday, February 24, 2019.


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


  1. 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.
  2. 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.
  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. Rest, covered.
  4. 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.
  5. To finish Thinly slice lamb against the grain.
  6. 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