method
1. First make the salsa and chill until needed. (see below)
2. When you are nearly ready to serve the meat, brush the lamb with a little chilli olive oil and season with salt and pepper.
3. Grill (broil) or fry until crispy on the outside and pink inside (or according to taste), about 5 - 7 minutes on each side.
4. Carve the meat, arrange the slices on warm plates with a spoonful of the salsa beside it and decorate with a few coriander (cilantro) leaves.
5. Serve the remaining salsa separately.
6. Delicious with new potatoes and a green salad.
Black Bean Salsa
1 small ripe fresh mango, peeled and flesh cubed
3 spring onions (scallions), trimmed and sliced
1 clove of garlic, peeled and crushed
1/2 chilli, seeded and chopped
2 tablespoons of chopped coriander (cilantro) leaves
1 ripe tomato, skinned, seeded and chopped
The grated rind and juice of 2 limes
Salt and freshly ground black pepper
1 ripe avocado, peeled and chopped into the juice of 1 lime
3 tablespoons of black beans (soak in water overnight, then boil in clean water for about 80 minutes until tender; drain and refresh under cold running water)
1. Place the mango, spring onions (scallions), garlic and chilli with the coriander (cilantro), tomato, lime zest and juice, salt and pepper in a food processor and mix for a second, just to bring it together.
2. Transfer to a clean bowl. Add the beans and the chopped avocado in lime juice and cover with clingfilm (plastic wrap).
3. Chill until needed.
serving amount
serves 6
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