Ancho chilli lamb

Name: Ancho chilli lamb
Cook time: 20 min
Yield: 2
Cuisine: Central America

with mint chimichurri and grilled 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:

1. TO COOK THE COUSCOUS:
Place boiling water from the kettle into a pot and bring up to the boil over a high heat. Once boiling add the pearl 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 ½ cm slices. Cut the courgette 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 LAMB:
Wipe out the pan, respray with oil and place over a medium heat. Once hot add the ancho chilli 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 pearl couscous onto plates and top with the sliced ancho chilli lamb. Dollop over the mint chimichurri and sprinkle with the remaining parsley.