Spiced lamb with coriander omelette and sweetcorn salsa

Spiced lamb with coriander omelette and sweetcorn salsa

This quick spiced lamb recipe is served with a fragrant coriander omelette and fresh sweetcorn salsa.

Spiced lamb with coriander omelette and sweetcorn salsa

  • Serves icon Serves 4
  • Time icon Hands-on time 30 min

This quick spiced lamb recipe is served with a fragrant coriander omelette and fresh sweetcorn salsa.

Nutrition: per serving

Calories
422kcals
Fat
24.4g (7.8g saturated)
Protein
41.2g
Carbohydrates
11.7g (4g sugars)
Fibre
2.5g
Salt
0.6g

Ingredients

  • 1 tsp each cumin seeds
  • 1 tsp coriander seeds
  • Groundnut oil
  • Salt, for seasoning
  • 500g British lamb leg steaks
  • 3 corn cobs
  • 1 red onion
  • 10 baby plum tomatoes
  • Juice of 1 lime
  • 2 handfuls fresh coriander leaves
  • 6 large free-range eggs
  • Extra lime halves to serve (optional)
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Method

  1. Toast the cumin and coriander seeds in a dry pan for 1-2 minutes until fragrant, then grind in a pestle and mortar. Mix a drizzle of groundnut oil and some salt, then rub over the steaks. Steam the corn cobs until tender (about 10 minutes), then cut off the kernels and put in a mixing bowl. Finely chop the onion and halve the tomatoes, then add to the bowl. Squeeze over the lime juice and toss through a handful of fresh coriander leaves.
  2. Heat a large frying pan, then fry the steaks on high for 3 minutes on each side for medium. Rest on a board for 5 minutes. Briefly whisk the eggs and season. Chop another handful of fresh coriander leaves, then add to the eggs.
  3. Clean the pan, then heat a little more oil. Pour in the eggs and cook, scraping the pan with a spatula as the omelette sets. Once the bottom is set, flip and cook the other side for a minute. Cut the omelette into 4, then slice the lamb and serve with the salsa and extra lime halves, if you like.

Nutrition

Nutrition: per serving
Calories
422kcals
Fat
24.4g (7.8g saturated)
Protein
41.2g
Carbohydrates
11.7g (4g sugars)
Fibre
2.5g
Salt
0.6g

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