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Lamb burritos with corn salsa
Lamb burritos with corn salsa
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Indulge in golden corn low-fat burritos with creamy yogurt topping.
Ingredients:
  • 2 (about 500g) corncobs, husks and silk removed
  • 8 corn tortillas
  • 500g lamb leg steaks
  • 5.00 gm sweet paprika
  • Olive oil spray
  • 1 small red capsicum, deseeded, finely chopped
  • 1/2 red onion, finely chopped
  • 2 fresh long green chillies, deseeded, finely chopped, optional
  • 40.00 ml chopped fresh coriander
  • 8 butter lettuce leaves, washed, dried
  • Low-fat natural yoghurt, to serve
Instructions:
  • Steam the corn until just tender, then allow it to cool for 5 minutes. Use a knife to remove the kernels by cutting down the length of the corn close to the core.
  • Heat a large non-stick frying pan over high heat. Cook each tortilla for 40 seconds on each side until warmed through. Transfer to a plate, cover with foil, and repeat with the rest of the tortillas.
  • Season both sides of the lamb generously with paprika. Heat a non-stick frying pan over high heat and lightly coat with olive oil spray. Sear the lamb for 2 minutes on each side for medium doneness or until cooked to your preference. Allow it to rest for 2-3 minutes before slicing thinly across the grain into 1cm-thick pieces.
  • Mix together the corn, capsicum, onion, chili, and coriander in a large bowl.
  • Lay tortillas on a tidy work area. Add lettuce, lamb, corn mixture, and a spoonful of yoghurt. Sprinkle with pepper. Roll up the tortillas to seal the filling and enjoy.

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