Seared cumin lamb

Name: Seared cumin lamb
Cook time: 20 min
Yield: 2

with charred corn, quinoa and avocado crema

Ready in around 20 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 2 people

Cooking Instructions:

1. TO PREPARE THE TOMATO SALSA:

Chop the tomato into 1 cm cubes and place in a bowl. Remove the Italian parsley leaves from their stalks, chop roughly and place in the bowl with the tomatoes. Drizzle with olive oil, season with salt and pepper and toss to combine.
2. TO COOK THE CHARRED CORN AND QUINOA:

Slice the capsicum into 1/2 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. Open the bag of steamed quinoa, squeezing gently on the bag to break up any large clumps. Add to the pan and cook for 1-2 mins. Remove from the pan into a salad bowl. Add the sliced red and green cabbage, pour in the lime dressing, season with salt and pepper and toss to combine.
3. TO COOK THE CUMIN LAMB:

Wipe out the pan, respray with oil and place over a high heat. Once hot add the cumin 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 quinoa onto plates. Top with sliced cumin seasoned lamb, pouring over any pan juices. Spoon over tomato salsa and dollop with avocado crema.