Tortillas With Spicy Lamb & Fresh Mango Chutney |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 2 |
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Note: You can barbecue the lamb if you prefer. Cook on medium-high for 2 minutes on each side or until cooked to your liking. Ingredients:
2 1/2 tablespoons peanut oil |
1 teaspoon ground cumin |
1 lemon, juice of |
1 orange, juice of |
salt |
ground black pepper, to taste |
320 g lamb fillets |
4 medium flour tortillas |
1 bunch rocket, washed, dried, stems removed |
1/2 mango, peeled, diced |
4 tablespoons mango chutney |
1 tablespoon chopped fresh mint |
1 tablespoon chopped fresh coriander |
Directions:
1. Combine the peanut oil, cumin, lemon juice and orange juice in a small bowl. Season with salt and pepper. Place the lamb fillets into a shallow glass or ceramic dish and pour the marinade over. Cover and place in the fridge for at least 30 minutes to marinate.
2. Preheat oven to 190°C Line a baking tray with non-stick baking paper.
3. Remove the lamb fillets from the marinade and place on the lined baking tray. Bake in preheated oven for 8-10 minutes for medium-rare or until cooked to your liking. Remove from oven and allow to rest for 5 minutes.
4. Meanwhile: to make the fresh mango chutney, combine the mango, mango chutney, mint and coriander in a bowl.
5. Cut the lamb across the grain into slices. Top half of each tortilla with the rocket and then the lamb. Spoon 1 tbs of the fresh mango chutney over each tortilla. Fold the tortillas in half and serve.
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