Seared cumin lamb

Name: Seared cumin lamb
Cook time: 15 min
Yield: 4

with charred corn salad, crispy quinoa and avocado crema

Ready in around 15 mins

RECIPE FACT:

Did you know sweetcorn is a vegetable only made popular in the 1960s? It was developed as a sweeter form of maize.

Nutritional Info:

Serving Amount:

Serves 4 people

Cooking Instructions:

1. TO COOK THE CHARRED CORN AND CAPSICUM:

Slice the capsicums into 1 cm strips. Spray a non-stick frying pan with oil and place over a medium-high heat. Once hot add the capsicum and the corn and season with salt. Cook for 4-5 mins stirring occasionally to create a char. Add to a salad bowl.
2. TO PREPARE THE SALAD AND CORIANDER CREMA:

Remove any damaged outer leaves off the cos lettuce, rinse with water and roughly chop into 1 cm slices. Chop the tomato into 1 cm cubes. Place in the salad bowl with the charred veggies, pour over the lime dressing, season with salt and pepper and toss to combine. Roughly chop the coriander including its stalks. Place half the coriander in a bowl with the avocado crema, season with salt and stir to combine.
3. TO COOK THE MEXI LAMB:

Wipe out the pan, respray with oil and place over a high heat. Once hot add the Mexican seasoned lamb steaks, season with salt and cook for 2-3 mins on each side - a little longer for well done. Allow to rest for 1-2 mins before slicing.
TO SERVE:

Spoon charred corn and capsicum salad onto plates top with sliced Mexican seasoned lamb, pouring over any pan juices. Dollop with coriander crema and sprinkle with crispy quinoa and remaining coriander.