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Mexican chilli lamb with sweet and sour leeks

Prep time less than 30 mins
Cook time less than 30 mins
Serves 1
by Phil Vickery

From Ready Steady Cook

Method


  1. For the spiced lamb, sear the slices of lamb in a hot frying pan until lightly browned on both sides. Add the pepper and garlic and cook for 3-4 minutes.

  2. Add the chilli flakes and ground coriander and stir. Pour in the vegetable stock and simmer for 10 minutes.

  3. For the sweet and sour leeks, melt the butter and brown sugar together in a pan until a caramel forms.

  4. Add the baby leeks and cook for 3-4 minutes, or until soft. Add the red wine vinegar and cook for a further minute.

  5. To serve, place the lamb on a warm plate and serve the leeks on the side. Top with the grated chocolate and Greek yoghurt.

Ingredients

  • 150g/5½oz lamb neck fillet, sliced
  • ½ romero pepper, sliced
  • 1 clove garlic, sliced
  • 1 tsp chilli flakes
  • 1 tsp ground coriander
  • 100ml/3½fl oz vegetable stock
  • 1 tsp Tabasco sauce

For the sweet and sour leeks

  • 2 tbsp of butter
  • 3 tbsp brown sugar
  • 1 packet of baby leeks
  • 1 tbsp red wine vinegar

For the topping

  • 25g/1oz dark chocolate, grated
  • 3 tbsp Greek yoghurt

Shopping List

Mexican chilli lamb with sweet and sour leeks

Fruit and vegetables

Cooking ingredients

Biscuits, snacks and sweets

Dairy, eggs and chilled

Meat, fish and poultry

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