Lamb and Corn Frenzy

Lamb and Corn Frenzy
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What Started it all:
Lamb, Corn, dried herbs (oregano, thyme, basil), frying pan

You bloody well better pay attention to every step, or you'll end up with a disaster on your hands! Now, let's get cooking!


  • 1 pound lamb shoulder or leg, cut into 1-inch cubes
  • 1 cup corn kernels
  • 2 tablespoons olive oil
  • 2 teaspoons dried oregano
  • 1 teaspoon dried thyme
  • 1 teaspoon dried basil
  • Salt and pepper, to taste


  1. Preheat your bloody oven to 400°F (200°C).
  2. In a large skillet, heat the olive oil over medium-high heat. Add the lamb cubes and cook until browned on all sides, about 5-7 minutes. Remove the lamb from the skillet and set aside.
  3. Add the corn kernels to the skillet and cook until slightly charred, about 5 minutes.
  4. Add the dried herbs to the skillet and cook for 1 minute, stirring constantly.
  5. Add the lamb back to the skillet and stir to combine with the corn and herbs. Season with salt and pepper to taste.
  6. Transfer the skillet to the preheated oven and roast for 20-25 minutes, or until the lamb is cooked through.
  7. Serve the lamb and corn hot, garnished with fresh herbs if desired.

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