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Mexican Chilli Lamb with Sweet and Sour Leeks

Seared spiced lamb simmered in stock, served with caramelized baby leeks, grated dark chocolate, and creamy Greek yoghurt.

QuickLambHigh ProteinSpicyFusion

Estimated Nutrition

Per Serving Total
Calories 1184.2 kcals 1184.2 kcals
Carbohydrates 102.1 grams 102.1 grams
Fat 68.3 grams 68.3 grams
Protein 42.5 grams 42.5 grams
Cook Time
20 mins
Produces
1 person
Allergies
Vegetarian
Vegan
Dairy Free
Gluten Free

Ingredients

BakingIngredients
3
tbsp
Brown Sugar
25
g
Dark Chocolate
grated
CondimentsSauces
1
tsp
Tabasco Sauce
to taste
1
tbsp
Red Wine Vinegar
Dairy
2
tbsp
Butter
3
tbsp
Greek Yoghurt
Liquids
100
ml
Vegetable Stock
Meat
150
g
Lamb Neck Fillet
sliced
NutsSeeds
1
clove
Garlic
sliced
1
tsp
Chilli Flakes
1
tsp
Ground Coriander
Vegetables
0.5
piece
Romero Pepper
sliced
1
packet
Baby Leeks

Steps

  • Sear the lamb slices in a hot frying pan until browned.
  • Add the pepper and garlic and cook for 4 minutes.
  • Stir in the chilli flakes and coriander.
  • Pour in 100ml of vegetable stock and simmer for 10 minutes.
  • Melt butter and brown sugar in a separate pan until caramelized.
  • Add baby leeks and cook until soft.
  • Add red wine vinegar and cook for one further minute.
  • Plate the lamb with leeks on the side and garnish with chocolate and yoghurt.