Lamb and Corn Frenzy
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!
Ingredients
- 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
Instructions
- Preheat your bloody oven to 400°F (200°C).
- 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.
- Add the corn kernels to the skillet and cook until slightly charred, about 5 minutes.
- Add the dried herbs to the skillet and cook for 1 minute, stirring constantly.
- Add the lamb back to the skillet and stir to combine with the corn and herbs. Season with salt and pepper to taste.
- Transfer the skillet to the preheated oven and roast for 20-25 minutes, or until the lamb is cooked through.
- Serve the lamb and corn hot, garnished with fresh herbs if desired.
Well, that's it. I hope you bloody well listened and followed the instructions. If not, don't come crying to me when it all goes wrong!