Make the salsa:

1. Halve the tomatoes, then squeeze out and discard the seeds.
2. Finely chop the tomato flesh and onion. Halve, seed and finely chop the chilli.
3. Mix the tomato, onion and chilli in a bowl with the coriander and some salt and pepper.
4. At this point the salsa can be covered and chilled for up to 2 days, but bring it back to room temperature before serving.

Cook the lamb:

1. Add to a well-oiled frying pan and season with salt and pepper.
2. Fry over a medium heat for 7-11 minutes turning at regular intervals.
3. Drain well before serving.

Serving suggestion: salad leaves and crispy potato wedges