"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."
2 1/2 tablespoons
lemon, juice of
orange, juice of
ground black pepper, to taste
rocket, washed, dried, stems removed
Fresh mango chutney
mango, peeled, diced
chopped of fresh mint
chopped fresh coriander
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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Tortillas With Spicy Lamb & Fresh Mango Chutney (cont.)