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Ancho chilli lamb rump

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

with mint chimichurri and roasted vegetables

Ready in around 20 mins

RECIPE FACT:

Ancho chillies are mild with a fruity raisin like flavour.

Nutritional Info:

Energy: 2274kj (543Kcal)
Protein: 38g
Carbohydrate: 38g
Fat: 22g
Contains: Sulphites, Gluten

Serving Amount:

Serves 1 person

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. Using half the red onion, peel 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 caramelising 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 roasted vegetables to a salad bowl with the couscous. Remove the Italian parsley leaves from their stalks and roughly chop. Pour in the balsamic dressing, add half the parsley and toss to combine.
3. TO COOK THE LAMB RUMP:

Respray the pan with oil and place over a medium heat. Once hot add the ancho and lime lamb rump and cook for 4-6 mins each side – for medium-rare, a little longer for well done. Reduce the heat if necessary, to avoid the lamb from burning. Allow to rest for 2-3 mins before slicing.
TO SERVE:

Spoon the balsamic roasted vegetables and giant couscous onto a plate and top with the sliced ancho and lime lamb. Dollop over the mint salsa verde and sprinkle with the remaining parsley.