Name: Chipotle-crusted roast lamb with lime coleslaw
Prep time: 25 min
Cook time: 35 min
Total time: 60 min
Yield: 1
Ingredients: 3 whole chipotle peppers in adobo sauce, chopped; 3 tsp dried oregano leaves; 3.75 gm ground cinnamon; 18.20 gm olive oil; 2 (300g each) lamb rump roasts; 80g (1/3 cup) bought aïoli; 60g (1/4 cup) crème fraîche; 42.00 gm fresh lime juice; 200g pkt coleslaw mix; 8 flour tortillas; Quartered mixed cherry tomatoes, to serve; Fresh coriander leaves, to serve; Lime wedges, to serve (optional)

Chipotle-crusted roast lamb with lime coleslaw

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Prep Time:
25 minutes

Cook Time:
35 minutes

Total Time:
60 minutes

Spicy DIY wraps for a fun and tasty gathering.

Ingredients:

3 whole chipotle peppers in adobo sauce, chopped
3 tsp dried oregano leaves
3.75 gm ground cinnamon
18.20 gm olive oil
2 (300g each) lamb rump roasts
80g (1/3 cup) bought aïoli
60g (1/4 cup) crème fraîche
42.00 gm fresh lime juice
200g pkt coleslaw mix
8 flour tortillas
Quartered mixed cherry tomatoes, to serve
Lime wedges, to serve (optional)

Instructions:

In a glass dish, mix together the peppers, oregano, and cinnamon. Season with salt. Add the lamb and toss to coat. Cover and refrigerate for 10 minutes (or up to 4 hours) to marinate.
Preheat the oven to 200 ̊C/180 ̊C fan forced. Heat oil in an ovenproof frying pan over high heat, then sear the lamb for 5 minutes on each side until golden. Transfer the pan to the oven and roast for 20 minutes until medium-well. Let it rest for 10 minutes before slicing.
In a large bowl, mix together the aïoli, crème fraîche, and lime juice. Add the coleslaw mix and toss well.
Warm the tortillas according to the instructions on the packet. Serve alongside the lamb, coleslaw, tomato, coriander, and lime wedges, if desired.

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