Seared lamb with charred corn salad
3
Points®
Total time: 20 min • Prep: 10 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
It takes just 20 minutes from opening the fridge to create this simple and appetising main meal for four.
Ingredients
Oil spray
1 x 3 second spray(s)
Lamb fillet (tenderloin), raw
400 g, (2 x 250g backstraps), fat trimmed
Corn
2 cob(s), large, husks removed
Red capsicum
1 medium, finely chopped
Avocado
1 large, finely chopped
Fresh flat-leaf parsley
¼ cup(s), coarsely chopped
Lime juice
1 tbs
Olive oil
2 tsp
Rocket
4 cup(s), (120g)
Lime(s)
1 medium, (wedges, to serve)
Instructions
1
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.
2
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.
3
Add capsicum, avocado, parsley, juice, oil and rocket to the corn and toss to combine. Season with salt and freshly ground black pepper.
4
Serve salad topped with lamb, along with the lime wedges.
People Also Like
Join the #1 doctor-recommended weight-loss programme*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programmes to patients.