Name: PAUL FLYNN’S LAMB TORTILLA
Yield: 8
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

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.

Put the sunflower oil in a pan and add the onion, celery, garlic and smoked bacon.
Cook over a gentle heat for 15 minutes, add the lamb and turn up the heat so the meat starts to colour.
Cook the lamb for ten minutes or so then add the tomato purée and the country relish.
Fill up the empty jar with water and add to the lamb then season.
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).
Mix the creme fraiche with the vinegar.
Warm the tortillas and add one piece of lettuce to each one followed by a dollop of lamb and a little creme fraiche.
Fold together and eat immediately