Ancho chilli lamb

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

with mint chimichurri and roasted vegetables

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:

Preheat oven to 210℃ (fan bake). Boil the kettle.
1. TO COOK THE VEGETABLES:

Line an oven tray with baking paper. Place the carrot batons on the tray. Trim the ends off the brussels sprouts and discard, then cut into halves or quarters if they are on the large side and place on the tray. Peel the red onion and slice into 1 cm wedges and add to the tray. Spray with oil, season with salt and pepper and bake in the oven for 15-18 mins or until cooked through and caramelised around the edges. Remove from the tray into a salad bowl.
2. 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. Add the cous cous to the bowl with the roasted vegetables. Remove the Italian parsley leaves from their stalks and roughly chop. Pour in the sherry vinegar dressing, add half the parsley and toss to combine.
3. TO COOK THE ANCHO CHILLI LAMB:

Respray the pan 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.
TO SERVE:

Spoon the roasted vegetables 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.