MLA Slow-cooked ribeye with tomatillo salsa and pintos with warm tortillas

  • Prep time 0Min
  • Cook time 40Min
  • Technique Broil
  • Meat Lamb
  • Cut Shoulder
  • Serves 4

Slow-cooked ribeye with tomatillo salsa and pintos with warm tortillas

Ingredients

4 x 6-8 ounce Australian double ribeye lamb Scotch steaks
2 tablespoons oil
½ cup corn chips, crushed
1 long red sweet chili, finely chopped
½ bunch cilantro, finely chopped
2 limes, zested
Salt and pepper

To Serve:
14 ounces pinto beans
14 ounces tomatillo salsa verde
8 toasted tortillas
Lime wedges
Cilantro leaves
Avocado oil

Method

Preheat oven to 300°F.

Heat oil in a large frying pan over a medium heat for 2 minutes, then brown lamb on all sides 4-5 minutes.

Combine the prepared chili, cilantro, lime zest, corn chips and salt and pepper in a small bowl and roll the browned lamb steaks in the mixture. Arrange the steaks on a baking tray and cover loosely with parchment paper.

Roast slowly in the preheated oven for 25-30 minutes. Remove and allow to rest 10 minutes prior to serving.

Serve the lamb steaks with pintos, salsa and toasted tortillas. Garnish with limes, cilantro and a little avocado oil.