Chimichurri lamb tortilla

Name: Chimichurri lamb tortilla
Cook time: 25 min
Yield: 2
Cuisine: Montevideo, Uruguay

with smoked babaganoush and spiced yoghurt

Ready in around 25 mins

RECIPE FACT:

Uruguay became independent of Spain in 1811. Following a federation with Argentina, Uruguay became an independent nation in 1828.

Nutritional Info:

Serving Amount:

Serves 2 people

Cooking Instructions:

1. TO PREPARE THE VEGETABLES:
Peel and grate the carrot into a salad bowl. Add the sliced red and green cabbage to the bowl and mix to combine. Just before serving drizzle with a little olive oil and season with salt and pepper. Finely chop the parsley and set aside.
2. TO WARM THE TORTILLAS:
Pan method (preferred): Place a non-stick frying pan over a medium-high heat. Once hot, add a tortilla and cook for 30-60 secs each side. Remove from the pan and cover with tinfoil to keep warm. Microwave option: Place the tortillas on a plate and microwave on high (750w) for 30–40 secs.
3. TO COOK THE LAMB:
Heat a drizzle of oil in a non-stick frying pan over a medium-high heat. Once hot add the chimichurri lamb strips to the pan in batches, season with salt and pepper and sear for 30-60 secs – don’t cook any longer as this will make them tough.
TO SERVE:
Place some smoked babaganoush on each tortilla and spread using the back of a spoon. Top with the slaw and the chimichurri lamb. Finish with a spoon of spiced yoghurt, a crumble of feta and a sprinkle of chopped parsley. Serve any remaining garnish on the side.