Tortillas With Spicy Lamb & Fresh Mango Chutney
- Ready In:
- 20mins
- Ingredients:
- 13
- Serves:
-
2
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
-
Fresh mango chutney
- 1⁄2 mango, peeled, diced
- 4 tablespoons mango chutney
- 1 tablespoon chopped of fresh mint
- 1 tablespoon chopped fresh coriander
directions
- 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.
- Preheat oven to 190°C Line a baking tray with non-stick baking paper.
- 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.
- Meanwhile: to make the fresh mango chutney, combine the mango, mango chutney, mint and coriander in a bowl.
- 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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RECIPE SUBMITTED BY
Sonya01
Australia
I live in Keilor Downs, Victoria in Australia. I am a receptionist in Melbourne. My favorite cook books are anything Weight Watchers or Simply 2 good 2 be true also any muffin or scone cook books. I love cooking easy stuff but I love a challange ocasionaly on the weekends when i have a bit more time. My pet peeve is how much capsicum/bell peppers are in recipes now as i am elergic to them.