Mexican Lamb Bowls with Tomato Chutney

Steps

1. Cook rice 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. Once boiling, cover with a tight-fitting lid and reduce to lowest heat to cook for 15 minutes. Turn off heat and leave to steam, still covered, for a further 8 minutes. Do not lift lid during cooking.
2. Prep lamb and cook corn Pat lamb dry and toss in a medium bowl with smokin’ Mexican rub, ½ tsp salt and a drizzle of oil. Leave some steaks plain for little foodies. Set aside to marinate. Heat a drizzle of oil in a large fry-pan on high heat. Cook corn and a pinch of salt for about 4 minutes, until starting to brown. Remove from pan and set aside.
3. Cook lamb Return pan to medium heat with a drizzle of oil. Cook lamb for 4-6 minutes each side for medium (depending on thickness), or until cooked to your liking. Alternatively, cook lamb on BBQ. If Mexican rub starts to burn, reduce heat. Rest for a few minutes then slice thickly and toss back through any resting juices.
4. Make salsa Dice tomato and cucumber 1cm. Add to a medium bowl along with corn, a drizzle of vinegar and a drizzle of olive oil. Toss to combine and season.
5. Serve rice topped with lamb, corn salsa, sour cream, tomato chutney and coriander.