Nice tender juicy fillets always go down well at a lunch, especially on Easter Sunday. Serve these with the rest of the spread. To make these you will need,
Lamb Fillets on Tortilla Wraps
- 12 lamb fillets
- Olive oil
- 2tsp ground cumin
- Black pepper
- Himalayan salt
- 6 tortilla wraps (I used wheat and gluten free wraps)
- Fresh rosemary
- Mint sauce
- Step 1 Get a dish and add your ground cumin and seasoning. Drizzle olive oil over the fillets and dip them into the spices to coat them and place each fillet on a hot griddle pan with some oil to seal the fillets all over. Cook the fillets for around seven minutes as they are best served medium rare.
- Step 2 Get another pan, place some oil and heat the pan and place the wraps for a minute or two on each side. Place two fillets per wrap, with some lovely mint sauce and fresh rosemary. Serve.