Ancho chilli lamb

Name: Ancho chilli lamb
Cook time: 20 min
Yield: 2

with mint chimichurri and grilled courgette

Ready in around 20 mins

RECIPE FACT:

Ancho chillies are mild, not hot with a fruity raisin like flavour.

Nutritional Info:

Serving Amount:

Serves 2 people

Cooking Instructions:

BEFORE COOKING:

Boil the kettle.
1. TO COOK THE GIANT COUSCOUS:

Place boiling water from the kettle into a pot and bring up to the boil over a high heat. Once boiling add the giant couscous, season with salt and cook for 16-17 mins until cooked. Drain well into a sieve.
2.TO PREPARE THE VEGETABLES:

Peel the red onion and slice into 1/2 cm slices. Cut the courgette into 1 cm cubes. Spray a non-stick frying pan with oil and place over a medium-high heat. Once hot add the vegetables, season with salt and cook for 3-4 mins or until caramelised around the edges and cooked through. Remove from the pan into a serving bowl. Remove the Italian parsley leaves from their stalks and roughly chop. Pour in the sherry vinegar dressing, add half the parsley, couscous, mesclun and toss to combine.
3. TO COOK THE ANCHO CHILLI LAMB:

Wipe out the pan, respray with oil and place over a medium heat. Once hot add the ancho chilli and lime lamb leg steaks and cook for 2-3 mins each side for medium-rare - a little longer for well done. Allow to rest for 2-3 mins before slicing against the grain. BBQ method: Heat the grill side of a BBQ and cook the lamb for 2-3 mins each side.
TO SERVE:

Spoon the grilled courgette and giant couscous onto plates and top with the sliced ancho chilli and lime lamb. Dollop over the mint chimichurri and sprinkle with the remaining parsley.