Mexican chili lamb with sweet and sour leeks



Phil Vickery


Ready Steady Cook


For the spiced lamb

          5 1/2   ounces                lamb neck fillet, sliced

             1/2                              romero pepper, sliced

                1   clove                   garlic, sliced

                1   teaspoon             chili flakes

                1   teaspoon             ground coriander

          3 1/2   ounces                vegetable stock

                1   teaspoon             Tabasco sauce


For the sweet and sour leeks

                2   Tablespoons       butter

                3   Tablespoons       brown sugar

                1   packet                 baby leeks

                1   Tablespoon         red wine vinegar


For the topping

                1   ounce                  dark chocolate, grated

                3   Tablespoons       Greek yoghurt


1.   For the spiced lamb, sear the slices of lamb in a hot frying pan until lightly browned on both sides. Add the pepper and garlic and cook for 3-4 minutes.


2.   Add the chili flakes and ground coriander and stir. Pour in the vegetable stock and simmer for 10 minutes.


3.   For the sweet and sour leeks, melt the butter and brown sugar together in a pan until a caramel forms.


4.   Add the baby leeks and cook for 3-4 minutes, or until soft. Add the red wine vinegar and cook for a further minute.


5.   To serve, place the lamb on a warm plate and serve the leeks on the side. Top with the grated chocolate and Greek yoghurt.



Serves 1


Preparation time: less than 30 minutes

Cooking time: 10 to 30 minutes