Ancho chilli lamb

Name: Ancho chilli lamb
Cook time: 20 min
Yield: 1

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 1 person

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:

Using half the red onion, peel and slice into ½ cm slices. Using half the courgette, cut into 1 cm cubes. Remove the Italian parsley leaves from their stalks and roughly chop. Spray a non-stick frying pan with oil and place over a medium-high heat. Once hot, add the red onion and courgette, 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 with the couscous, mesclun and half of the parsley. Pour in the sherry vinegar dressing 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 steak 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 a plate and top with the sliced ancho chilli and lime lamb. Dollop over the mint chimichurri and sprinkle with the remaining parsley.