Ingredients

  • 3 tbs sunflower oil
  • 1 onion, peeled and finely diced
  • 1 stick of celery, finely diced
  • 2 cloves of garlic, peeled and sliced
  • 125g smoked bacon lardons
  • 600g lamb shoulder, cut into very small dice
  • 2 tbs tomato purée
  • 1 jar of country relish (320g)
  • 1 jar, an equal amount of water
  • Salt and pepper
  • 200ml creme fraiche
  • 1 tbs malt vinegar
  • 16 small tortillias
  • 2 heads of little gem lettuce
Print recipe

Directions

Set the oven to 160C.

  1. Put the sunflower oil in a pan and add the onion, celery, garlic and smoked bacon.
  2.  Cook over a gentle heat for 15 minutes, add the lamb and turn up the heat so the meat starts to colour.
  3. Cook the lamb for ten minutes or so then add the tomato purée and the country relish.
  4. Fill up the empty jar with water and add to the lamb then season.
  5. Cover the lamb and cook in the oven for 1 hour, 15 minutes or so til tender (this will depend on how small the chunks are).
  6. Mix the creme fraiche with the vinegar.
  7. Warm the tortillas and add one piece of lettuce to each one followed by a dollop of lamb and a little creme fraiche.
  8. Fold together and eat immediately

explore our

Similar Recipes

Desserts

Rory O’Connell’s Arborio Rice and Coconut Pudding

Place all the ingredients for the compote into a small saucepan. Brin...

Main courses

Chicken & Ham pie

Preheat the oven to 200C Fan.  In a heavy bottomed frying pa...

Serves 6-8
Baking

Trifle with speculoos crumble and yoghurt

...

Serves 4
Main courses

Cauliflower and Chickpea Korma

Break the cauliflower into small florets and boil in salted water unt...

Serves 6
Seasonal

Gold Dusted Florentine Biscuits

This recipe makes 16 of Shane Smith's gold dusted florentine biscuits:...

Baking

STRAWBERRY CUPCAKES WITH VANILLA BUTTER ICING

Heat oven to 170C fan and line a cupcake tray with cases.  P...

Serves 12
Baking

Coconut Frosted Banana Bread

1. Preheat your oven to 165°c and lightly butter, flour and line a cake tin....

see more