Mexican Lamb Bowls with Tomato Chipotle Chutney

Steps

1. Preheat BBQ grill to high heat (if using). Combine rice, water and a pinch of salt in a medium pot and bring to the boil. As soon as it boils, cover with a tight-fitting lid and reduce to lowest heat to cook for 12 minutes. Turn off heat and leave to steam, still covered, for a further 8 minutes. Do not lift lid during cooking.
2. While rice cooks, pat lamb dry and toss in a shallow bowl with Smokin’ Mexican Rub, salt and oil. Set aside to marinate for 5 minutes.
3. Heat a drizzle of oil in a large fry-pan on high heat and cook lamb for 2-3 minutes each side (depending on thickness) for medium, or until cooked to your liking. Set aside, covered for 5 minutes before slicing thickly.
4. While lamb cooks, dice tomatoes and cucumber 1cm and thinly slice spring onions.
5. Toss in a medium bowl with vinegar and a drizzle of olive oil and season to taste.
6. To serve, place ¾ cup rice in each bowl and top with thick slices of Mexican lamb. Dollop with sour cream, drizzle with tomato chipotle chutney and scatter with plenty of salsa.