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
curry powder
ground cumin
sumac
diced red onion
chili flakes
oregano
salt / pepper
Large flour tortillas - 10 inch
SALAD
shredded romaine lettuce
diced red onion
green onion
tomatoes
fresh cilantro
fresh mint
diced jalapenos
pine nuts
plain yogurt ,tahini or hummus to bind salad
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>
