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 Apple, Raisin and Whiskey Flan

Preheat the oven to 200c. Paint the edges and base of a 23...

Seasonal

Gold Dusted Florentine Biscuits

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

Desserts

Rhubarb-Crème

This Rhubab-Crème is perfect for any event! Preparation:...

Serves 8
Breakfast

Granola and Banana Breakfast Bars

Preheat the oven to 180c and line a baking tray wi...

Sides & Nibbles

Hassle back potatoes

Preheat the oven to 200 Degrees Celsius. Take each potato...

Main courses

Garlic-Butter Fried Chicken

Melt your butter and add it to a shall...

Serves 4-5 people
Seasonal

Hazelnut Toffee Buttercrunch

Shane Smith's hazelnut toffee buttercrunch recipe serves 8 - 10....

see more