Seared Mexican lamb

Name: Seared Mexican lamb
Cook time: 20 min
Yield: 4
Cuisine: Mexico

with charred corn slaw, garlic pita bread and coriander crema

Ready in around 20 mins

RECIPE FACT:

Mexico is the 14th largest country by land area.

Nutritional Info:

Serving Amount:

Serves 4 people

Cooking Instructions:

Before cooking:

Preheat oven to 200°C fanbake (optional for garlic pita bread)
1. TO PREPARE THE CHARED CORN SLAW:

Heat a drizzle of oil in a non-stick frying pan over a medium-high heat. Once hot add the black beans and corn and season with salt. Cook for 4-5 mins stirring occasionally to create a char on the corn. Add to a salad bowl and allow to cool for a few mins. Dice the tomato into 1cm cubes. Add the diced tomato and slaw to the black beans and corn and pour over the lime dressing. Season with salt and pepper and toss to combine.
2. TO PREPARE THE CORIANDER CREMA AND HEAT THE GARLIC PITAS:

Roughly chop the coriander including the stalk. Place half the coriander in a small bowl with the avocado crema, season with salt and stir to combine. Wrap the garlic pita bread in tin foil and place on an oven tray. Warm for 8-10 mins in the oven. Alternatively toast your garlic pita in your toaster. Cut into quarters before serving.
3. TO COOK THE LAMB STIRPS:

Heat a drizzle of oil in a non-stick frying pan over a medium-high heat. Once hot add the Mexican seasoned lamb strips, season with salt and cook for 30-60 secs. Do not cook any longer as this will make them tough. Remove from the heat.
TO SERVE:

Spoon charred corn slaw into bowls then top with Mexican seasoned lamb. Dollop over some coriander crema and sprinkle with crispy quinoa and remaining coriander.