Chipotle lamb

Name: Chipotle lamb
Cook time: 20 min
Yield: 1
Cuisine: South America

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 1 person

Cooking Instructions:

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:
Using half the red onion, peel 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 onions 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 steak, discarding any liquid then 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.
TO SERVE:
Spoon the fiesta bulgur onto a plate and top with sliced chipotle lamb. Dollop with chimichurri and sprinkle with the remaining coriander.