Tortillas With Spicy Lamb & Fresh Mango Chutney

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.

• Ready In: 20 mins
• 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

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.