The kind of Mexican plate you make on repeat. lime and coriander, a proper glaze, and a finish of fresh herbs.
Free to cook
Prep everything first: chop the aromatics, measure the lime and coriander elements, and pat the lamb dry so it colours well.
Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.
Turn up the heat and add the lamb. Reduce the glaze until sticky, then turn to coat everything in a glossy lacquer.
Stir in the lime and the rest of the lime and coriander flavours, letting them cook out for a minute until fragrant.
Add the red onion along with a splash of stock or water, then cook briskly until everything is tender and the sauce clings.
Taste and adjust the seasoning with salt, pepper and a little acid. It should taste bright, savoury and balanced.
Finish with the chopped oregano and serve while hot.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
Mexican
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