Tex-Mex lamb

Name: Tex-Mex lamb
Cook time: 20 min
Yield: 1
Cuisine: North America

with fiesta salad and chipotle yoghurt

Ready in around 20 mins

RECIPE FACT:

Tex-Mex is the mix of Texas and Mexican cuisine, but the name comes from the Texas Mexican railway.

Nutritional Info:

Serving Amount:

Serves 1 person

Cooking Instructions:

1. TO PICKLE THE ONION AND COOK THE BULGUR WHEAT:
Peel and finely slice quarter of the red onion then place into a bowl. Pour over the cinnamon pickling liquor, stir well and leave to marinate. Once the water is at a rolling boll, add the bulgur wheat and cook for 8-10 mins then drain well into a sieve. Allow to cool before adding to a salad bowl.
2. TO PREPARE THE FIESTA SALAD:
Add the baby kale and spinach to the salad bowl with the bulgur. Using half the carrot, peel and make ribbons by pulling a peeler along the full length of the carrot, rotating after each peel then add to the salad bowl. Spray a non-stick frying pan with oil and place over a medium-high heat. Once hot, add the corn, season with salt and cook for 5-6 mins. Allow to cool slightly then add to the salad bowl. Drizzle with oil, season with salt and pepper and toss to combine.
3. TO COOK THE TEX-MEX LAMB:
Respray the pan with oil and place back over a medium-high heat. Once hot, add the lamb mince, season with salt and cook for 4-5 mins, stirring regularly and breaking up any large clumps with a wooden spoon. Pour in the tex mex sauce and cook for 1-2 mins.
TO SERVE:
Spoon the fiesta salad into a bowl and arrange the Tex Mex lamb on the side. Dollop with chipotle yoghurt and top with pickled onions. Drizzle remaining pickling liquor over the salad to taste.