Mexican Chilli Lamb
Mexican Chilli Lamb



  • 150g lamb neck fillet (or similar) sliced
  • 1⁄2 romero pepper, sliced
  • 1 clove garlic, sliced
  • 1 tsp chilli flakes
  • 1 tsp ground coriander
  • 100ml vegetable stock
  • 1 tsp Tabasco or other chilli sauce
  • In your best pan or griddle, sear the lamb slices on both sides until lightly browned. Throw in the pepper and garlic, and cook for a further minute.
  • Add the chilli flakes, Tabasco sauce, some salt and pepper and the ground coriander, and stir. Pour in the stock and simmer on a medium heat for around ten minutes. Serve with your favourite green veg, and a dollop of soured cream.
30 mins
1 serving

Do you know your wine personality? If your answer is no, take our quiz to find out which wines to pick up next and build your box!

Build my box