1. Home page
  2. Looking for Aussome recipes?
  3. Steak favourites
  4. Chilean-style lamb with tomatoes, asparagus and char grilled corn
Chilean-style lamb with tomatoes, asparagus and char grilled corn

Chilean-style lamb with tomatoes, asparagus and char grilled corn

Serves

4

Prep Time

45

Cook Time

20

Ingredients

800g Lamb leg steaks, trimmed of fat (2 per person)

Marinade

2 cloves Garlic, crushed

1 tbsp Chopped jalapenos

Juice of 1 lime

1 tbsp Finely chopped coriander root and stem

1 tbsp Coarsely chopped coriander leaves

2 tbsp Extra virgin olive oil

Vegetables

2 Roma tomatoes, thickly sliced

2 bunches Asparagus, trimmed

4 Corn cobs

To serve

Lime wedges

Coriander sprigs

Method

  • Combine marinade ingredients and pour half over the lamb. Turn lamb in the marinade to coat evenly. Marinate for 10-30 minutes, until you're ready to cook. Reserve remaining marinade for serving.
  • Preheat a barbecue or grill pan until very hot. Cook corn for 10 minutes, turning often to char them evenly. Cook asparagus for 2-3 minutes and tomatoes for 1-2 minutes.
  • Cook lamb on barbecue or grill pan for 2-2½ minutes per side for medium. Rest for 5-10 minutes, then slice and serve with vegetables and the reserved marinade.
  • Switch to make: CHILEAN INSPIRED LAMB WRAPS: Slice the leftover lamb and fill Lebanese bread with cooked rice, beans and salad, topped with hummus and mashed avocado.

Tips

  • Try fresh red or green chillies instead of jalapeños.
  • Marinate the lamb the night before for a more intense flavour.
  • Try lamb rump, cutlets or eye of loin if you can’t find leg steaks.
Vector Smart Object-ai Where to buy?