Chipotle lamb

Name: Chipotle lamb
Cook time: 20 min
Yield: 4

with fiesta bulgur and chimichurri

Ready in around 20 mins

RECIPE FACT:

For tender lamb, allow to rest for a few minutes before serving and slice against the grain.

Nutritional Info:

Serving Amount:

Serves 4 people

Cooking Instructions:

BEFORE COOKING:

Boil the kettle.
1. TO COOK THE BULGUR:

Pour boiling water from the kettle into a pot and bring up to the boil over a high heat. Once boiling add the bulgur wheat, season with salt and cook for 7-8 mins until tender. Drain well into a sieve then add to a salad bowl.
2. TO COOK THE VEGETABLES:

Peel the red onions and slice finely. Roughly chop the coriander, including the stalks, and set aside. Spray a non-stick frying pan with oil and place over a medium-high heat. Once hot, add the onion and cook for 3-4 mins. Add the corn and cook for a further 2-3 mins stirring occasionally to create a char. Season with salt and pepper, remove from the pan and place into the salad bowl with the bulgur wheat. Add the baby spinach, and half the coriander. Just before serving pour in the sherry dressing and toss to combine.
3. TO COOK THE LAMB STEAK:

Respray the pan with oil and place over a medium heat. Once hot add the chipotle seasoned lamb steaks discarding any liquid, season well with salt and cook for 2-3 mins on each side– for medium-rare, a little longer for well done. Reduce the heat if necessary, to avoid the lamb marinade from burning. 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 on each side.
TO SERVE:

Spoon fiesta bulgur onto plates and top with sliced chipotle lamb. Dollop with chimichurri and sprinkle with the remaining coriander.