Ingredients
- 1kg Welsh Lamb rump steaks (each steak is around 500g)
- 1 tbsp cumin seeds
- 2 tbsp chipotle paste
- 4 limes
- 2 tbsp olive oil
- 1 small red cabbage
- 2 tbsp apple cider vinegar
- 30g bunch of coriander
- 3 avocados
- 3 clementines
- 1 apple
- 8-10 pickled jalapenos (we like the red ones for some festive colour)
- 1 small red onion
- 12-18 tortillas, depending on hunger (we like corn tortillas)
25
Cooking Time
20
Prep Time
4
Serves
- Heat the oven to 200C/fan 180C/gas 6.
- Season the lamb rump steaks generously with salt and pepper on both sides. Get a large non-stick frying pan over a high heat. Add the cumin seeds to the dry pan, briefly toast until smelling amazing then tip into a small bowl, stir in the chipotle paste, squeeze in the juice of 1 lime and set aside.
- Put the pan back over the heat. Pour in the oil, then fry the lamb rumps until they are nicely browned on all sides. Transfer to a roasting tray.
- Once all the lamb is browned, put into the oven and roast for 20 minutes - if you have a digital thermometer it should read between 55C and 60C for medium lamb. Once cooked, transfer to a plate, spoon over the chipotle, cumin seed mix, so that each lamb steak gets nicely coated, cover with foil and leave to rest for 10 minutes before slicing.
- Whilst the lamb roasts, using a sharp knife or mandolin, shred the cabbage into a bowl, add the zest of two limes then pour in the apple cider vinegar and season with salt. Scrunch the cabbage with the seasonings together in your hands so that the cabbage starts to soften then tear in half the coriander leaves.
- Scoop out the avocados into a bowl and mash together with the juice of the two zested limes, season the guac to taste with salt and pepper.
- For the salsa, use a sharp knife to cut the peel and pith away from the clementines then dice the flesh into roughly 1cm small cubes, dice the apple into the same size, removing the core. Scrape both into a bowl. Finely chop the jalapenos, red onion and remaining coriander (stalks and all), add these to the salsa, along with the zest and juice of the remaining lime. Stir and season to taste.
- Heat the tortillas, then you are ready to eat. We like to serve everything in the middle of the table for people to help themselves.
