Tex Mex pulled lamb

Name: Tex Mex pulled lamb
Cook time: 20 min
Yield: 4

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 4 people

Cooking Instructions:

BEFORE COOKING:

Boil the kettle:
1. TO PICKLE THE ONION AND COOK THE BULGUR:

Peel the red onion, finely slice and place in a bowl. Pour over the pickling liquor, stir well and leave to marinate. Pour boiling water from the kettle into a pot and bring up to the boil over a high heat. Once boiling, season with salt and add the bulgur wheat. 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:

Remove any damaged leaves from the baby cos lettuce and slice into 1 cm slices. Place in a salad bowl. Slice the roasted red capsicum into ½ cm slices. Spray a non-stick frying pan with oil and place over a medium-high heat. Once hot add the capsicum and corn, season with salt and cook for 3-4 mins. Allow to cool slightly and add to the salad bowl. Drizzle with oil, season with salt and pepper and toss well.
3. TO COOK THE TEX MEX PULLED LAMB:

Respray the pan and place back over the heat. Once hot add the slow cooked lamb 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 fiesta salad into bowls and place Tex Mex lamb on the side. Dollop with chipotle yoghurt and top with the pickled onions. Pour a little of the pickling liquor over the salad to taste.