Slow-cooked ribeye with tomatillo salsa and pintos with warm tortillas
4 x 6-8 ounce Australian double ribeye lamb Scotch steaks
2 tablespoons oil
½ cup corn chips, crushed
1 long red sweet chili, finely chopped
½ bunch cilantro, finely chopped
2 limes, zested
Salt and pepper
14 ounces pinto beans
14 ounces tomatillo salsa verde
8 toasted tortillas
oven to 300°F.
Heat oil in a large frying pan over a medium heat for 2 minutes, then brown lamb on all sides 4-5 minutes.
Combine the prepared chili, cilantro, lime zest, corn chips and salt and pepper in a small bowl and roll the browned lamb steaks in the mixture. Arrange the steaks on a baking tray and cover loosely with parchment paper.
Roast slowly in the preheated oven for 25-30 minutes. Remove and allow to rest 10 minutes prior to serving.
Serve the lamb steaks with pintos, salsa and toasted tortillas. Garnish with limes, cilantro and a little avocado oil.