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Seared Lamb and Tomato Burrito

Seared Lamb and Tomato Burrito
  • Serves: 8
  • Prep: 15 mins
  • Cook: 20 mins
  • Cut: Boneless short loin


  • 400g lamb backstrap, trimmed of fat
  • Old El Paso™ Healthy Fiesta™ Kit (In this kit – 8 Extra Light Tortillas, Salt Reduced Mexican Seasoning, Mild Mexican Salsa)
  • 10g olive oil
  • 250g (1) punnet cherry tomatoes, quartered
  • 130g Lebanese cucumber, finely chopped
  • 50g red onion, finely chopped
  • 80g fresh herbs, chopped
  • 10 ml lime juice
  • 7.5g honey
  • 120g baby cos lettuce


  1. Preheat oven to 180°C. Toss lamb and burrito seasoning in a plastic bag to coat. Heat oil in a non-stick frying pan. Brown lamb for 3 minutes each side or until cooked. Place lamb onto a baking tray and cover with foil. Cook in the oven for 10 minutes, for medium or until cooked to your liking. Rest lamb for 10 minutes. Slice thinly.
  2. Warm to separate tortillas. Open tortilla pouch, discard freshness sachet. Microwave tortillas in pouch on HIGH/1100 watts/100% power for 35 seconds* or remove from pouch, wrap in foil & heat in oven at 180°C for 10 minutes.
  3. Combine tomatoes, cucumber, onion, herbs, lime juice and honey and place in a serving bowl. Place tortillas onto a platter with lettuce, tomato mixture, lamb and Mexican salsa. Let everyone fill and wrap just the way they like it.
  4. Add the fresh herbs your family loves or try a combination of – parsley, mint and coriander.

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  © 2013 Alliance Group

  © 2013 Alliance Group