TALL Blonde brings her love of Mediterranean cuisine to life with this fresh and flavorful ground lamb burrito-style wrap. Perfect for busy days when you want something quick, satisfying, and far from boring. This dish is a bold choice from the usual dull sandwich. The juicy ground lamb is the star, but the real magic is in the mix-and-match salad—totally customizable to suit your unique taste. This is a flexible recipe to create at your whim. Treat yourself to an array of flavor bombs as a starting point and let your palate lead the way.
LAMB
ground lamb
diced red onion
salt / pepper
Large flour tortillas - 10 inch
SALAD
shredded romaine lettuce
diced red onion
green onion
tomatoes
fresh cilantro
fresh mint
Season lamb to your taste and don't be shy. Smear lamb onto a flour tortilla leaving a 1/4-inch edge with a fork leaving marks for better browning. Allow to rest while you prepare salad for meat to adhere to tortilla.
In a bowl mix shredded lettuce with fresh herbs, tomatoes, onions, plain yogurt and other fresh flavor boosts to your liking.
Preheat a non-stick 10-inch skillet to medium heat. Place tortilla meat side down and cook through. No need to add oil or non-stick cooking spray to pan. Depending on fat and water content of lamb, the pan may need to be drained halfway through cooking. Hold a paper towel to the tortilla while still in the pan and pour off excess liquid. Meat will cook quickly because it is a thin layer. When meat is browned (4 minutes) slide onto a serving plate meat side up. Add salad mixture, fold in half and eat.
NOTE: One pound of ground lamb will cover two 10-inch flour tortillas.
If you are as big a fan of ground lamb as I am, here is another TALL Blonde recipe: Lamb Pizza <<click link>
