Tex-Mex pulled lamb

Name: Tex-Mex pulled lamb
Cook time: 15 min
Yield: 2
Cuisine: Texas, USA

with confetti rice and chipotle crema

Ready in around 15 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 2 people

Cooking Instructions:

1. TO PICKLE THE ONION:

Finely slice the red onion. Heat a drizzle of oil in a non-stick frying pan over a medium-high heat. When the pan is hot add the onion and cook for 2-3 mins then place into a small bowl and pour over the pickling liquor, stir well and leave to marinate.
2. TO HEAT THE RICE:

Microwave option (preferred): Open the bag of steamed rice breaking up any clumps by squeezing gently on the bag and add to a microwave safe bowl, cover and cook on high (750W) for 2-3 mins. Pan method: Open the bag of steamed rice, breaking up any clumps by squeezing gently. Heat a drizzle of oil in a non-stick frying pan over a medium-high heat. When the pan is hot add the rice and cook for 2-3 mins until hot.
3. TO COOK THE TEX-MEX PULLED LAMB:

Heat a drizzle of olive oil over a medium-high heat. Once hot add the slow cooked lamb and pot of corn, black beans and capsicum to the pan and cook for 4-5 mins stirring occasionally to create a char. Pour in the Tex-Mex sauce and cook for 1-2 mins.
TO SERVE:

Spoon steamed rice into bowls and top with Tex-Mex lamb and a dollop of chipotle sour cream. Top with the pickled onions and freshly picked coriander leaves and toss well.