Seared lamb with charred corn salad
1 x 3 second spray(s)
Lean lamb fillet
400 g, (2 x 250g backstraps), fat trimmed
2 individual, husks removed
1 medium, finely chopped
1 large, finely chopped
Fresh flat-leaf parsley
¼ cup(s), coarsely chopped
4 cup(s), (120g)
1 medium, (wedges, to serve)
- Lightly spray a large non-stick frying pan with oil and heat over medium-high heat. Cook the lamb for 3–4 minutes each side or until cooked to your liking. Transfer to a plate and cover to keep warm. Allow the lamb to rest for 5 minutes before slicing thinly.
- Meanwhile, heat a chargrill or barbecue over high heat. Cook the corn, turning occasionally, for 6–8 minutes, or until lightly charred and tender. Cool for 5 minutes then use a sharp knife to cut the kernels from each cob. Discard cobs and place kernels in a large bowl.
- Add capsicum, avocado, parsley, juice, oil and rocket to the corn and toss to combine. Season with salt and freshly ground black pepper.
- Serve salad topped with lamb, along with the lime wedges.