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.

Quick Lamb High Protein Spicy Fusion

Estimated Nutrition

Calories

1184.2

kcal / serving

1184.2 kcal total

Carbs

102.1g

per serving

102.1 g total

Fat

68.3g

per serving

68.3 g total

Protein

42.5g

per serving

42.5 g total

Cook Time

minutes

Serves

person

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

tbsp

Brown Sugar

Dark Chocolate

grated

CondimentsSauces

tsp

Tabasco Sauce

to taste

tbsp

Red Wine Vinegar

Dairy

tbsp

Butter

tbsp

Greek Yoghurt

Liquids

100

Vegetable Stock

Meat

150

Lamb Neck Fillet

sliced

NutsSeeds

clove

Garlic

sliced

tsp

Chilli Flakes

tsp

Ground Coriander

Vegetables

0.5

piece

Romero Pepper

sliced

packet

Baby Leeks

Method

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.