Place lamb in a large snap lock bag, add taco seasoning, seal and rub to coat.
Preheat a large lightly oiled char-grill pan or barbecue over medium-high heat. Cook lamb for 2-3 minutes each side or until cooked to your liking. Set aside on a plate loosely covered with foil and rest for 5 minutes. Thinly slice.
Meanwhile, spray pan lightly with oil, heat over high heat and cook corn for 6-8 minutes. Cool slightly then remove kernels from cob with a small, sharp knife.
Divide lettuce, beans, tomatoes, avocado and corn between bowls. Top with lamb, season and drizzle with oil. Serve with your choice of grated cheese, yoghurt, chilli, coriander sprigs, lime wedges and tortillas, if desired.
You can use lamb mince, fillet, backstrap or lamb rump steaks instead of lamb leg steaks.
Use any beans of your choice in the bowl– black beans, cannellini beans, butter beans, four bean mix.
Double the recipe for lunch the next day – wrap the lamb and salad in a wholegrain tortilla for lunch on the run.