Leopard’s Leap Moroccan Lamb Tortilla

Fast yet flavourful, a crispy tortilla serves as a base for mouth-watering lamb goulash, roasted aubergine, yoghurt, fresh mint, and feta. The NOMU Moroccan Rub perfectly seasons the lamb to create a rich taste that’s simply irresistible. This one is tortilla worth it!

Leopard’s Leap Moroccan Lamb Tortilla

with fresh mint & Danish-style feta

4.6

Hands on Time: 10 - 25 minutes

Overall Time: 25 - 35 minutes

Ingredients:

From your kitchen:

  • Oil (cooking, olive or coconut)
  • Salt & Pepper
  • Water
  • Paper Towel
  • Butter
Photo of Leopard’s Leap Moroccan Lamb Tortilla
  1. A TOAST TO ROASTS

    Preheat the oven to 220°C. Spread out the Aubergine chunks on a roasting tray. Coat in oil, and season. Roast in the hot oven for 20-25 minutes until soft, shifting halfway.

  2. COME PREPARED

    While the Aubergine is roasting, rinse and pick the mint. Drain and crumble the feta. Pat the lamb goulash dry with paper towel.

  3. CRISPY CRUNCHY

    Place the tortilla on a lightly greased baking tray. Pop in the hot oven and bake for 5-8 minutes until crispy, shifting halfway.

  4. LUSH LAMB

    Place a pan over high heat with a drizzle of oil. When hot, add the lamb and fry for 2-4 minutes until browned, shifting occasionally. In the final minute, baste with the rub and a knob of butter.

  5. THAT’S A WRAP!

    Plate up the crispy tortilla. Smear on the yoghurt and top with the roasted Aubergine, the fried lamb, the crumbled feta, and the picked mint. Good work, Chef!

  • Aubergine - 250g

  • Fresh Mint - 4g

  • Danish-style Feta - 20g

  • Free-range Lamb Goulash - 150g

  • Wheat Flour Tortilla - 1

  • NOMU Moroccan Rub - 10ml

  • Low Fat Plain Yoghurt - 25ml

  1. A TOAST TO ROASTS

    Preheat the oven to 220°C. Spread out the Aubergine chunks on a roasting tray. Coat in oil, and season. Roast in the hot oven for 20-25 minutes until soft, shifting halfway.

  2. COME PREPARED

    While the Aubergine is roasting, rinse and pick the mint. Drain and crumble the feta. Pat the lamb goulash dry with paper towel.

  3. CRISPY CRUNCHY

    Place the tortillas on a lightly greased baking tray in a single layer. Pop in the hot oven and bake for 5-8 minutes until crispy, shifting halfway.

  4. LUSH LAMB

    Place a pan over high heat with a drizzle of oil. When hot, add the lamb and fry for 2-4 minutes until browned, shifting occasionally. In the final minute, baste with the rub and a knob of butter.

  5. THAT’S A WRAP!

    Plate up the crispy tortillas. Smear on the yoghurt and top with the roasted Aubergine, the fried lamb, the crumbled feta, and the picked mint. Good work, Chef!

  • Aubergine - 500g

  • Fresh Mint - 8g

  • Danish-style Feta - 40g

  • Free-range Lamb Goulash - 300g

  • Wheat Flour Tortillas - 2

  • NOMU Moroccan Rub - 20ml

  • Low Fat Plain Yoghurt - 50ml

  1. A TOAST TO ROASTS

    Preheat the oven to 220°C. Spread out the Aubergine chunks on a roasting tray. Coat in oil, and season. Roast in the hot oven for 25-30 minutes until soft, shifting halfway.

  2. COME PREPARED

    While the Aubergine is roasting, rinse and pick the mint. Drain and crumble the feta. Pat the lamb goulash dry with paper towel.

  3. CRISPY CRUNCHY

    Place the tortillas on a lightly greased baking tray in a single layer. Pop in the hot oven and bake for 5-8 minutes until crispy, shifting halfway.

  4. LUSH LAMB

    Place a pan over high heat with a drizzle of oil. When hot, add the lamb and fry for 3-5 minutes until browned, shifting occasionally. In the final minute, baste with the rub and a knob of butter.

  5. THAT’S A WRAP!

    Plate up the crispy tortillas. Smear on the yoghurt and top with the roasted Aubergine, the fried lamb, the crumbled feta, and the picked mint. Good work, Chef!

  • Aubergine - 750g

  • Fresh Mint - 12g

  • Danish-style Feta - 60g

  • Free-range Lamb Goulash - 450g

  • Wheat Flour Tortillas - 3

  • NOMU Moroccan Rub - 30ml

  • Low Fat Plain Yoghurt - 80ml

  1. A TOAST TO ROASTS

    Preheat the oven to 220°C. Spread out the Aubergine chunks on a roasting tray. Coat in oil, and season. Roast in the hot oven for 25-30 minutes until soft, shifting halfway.

  2. COME PREPARED

    While the Aubergine is roasting, rinse and pick the mint. Drain and crumble the feta. Pat the lamb goulash dry with paper towel.

  3. CRISPY CRUNCHY

    Place the tortillas on a lightly greased baking tray in a single layer. Pop in the hot oven and bake for 5-8 minutes until crispy, shifting halfway.

  4. LUSH LAMB

    Place a pan over high heat with a drizzle of oil. When hot, add the lamb and fry for 3-5 minutes until browned, shifting occasionally. In the final minute, baste with the rub and a knob of butter.

  5. THAT’S A WRAP!

    Plate up the crispy tortillas. Smear on the yoghurt and top with the roasted Aubergine, the fried lamb, the crumbled feta, and the picked mint. Good work, Chef!

  • Aubergine - 1kg

  • Fresh Mint - 15g

  • Danish-style Feta - 80g

  • Free-range Lamb Goulash - 600g

  • Wheat Flour Tortillas - 4

  • NOMU Moroccan Rub - 40ml

  • Low Fat Plain Yoghurt - 100ml

Frequently Asked Questions

What is the preparation time for Leopard’s Leap Moroccan Lamb Tortilla?

The preparation time for Leopard’s Leap Moroccan Lamb Tortilla with fresh mint & Danish-style feta is between 10 and 25 minutes.

What is the total time required to make Leopard’s Leap Moroccan Lamb Tortilla with fresh mint & Danish-style feta?

The total time required to make Leopard’s Leap Moroccan Lamb Tortilla with fresh mint & Danish-style feta is between 25 and 35 minutes.

How many servings does Leopard’s Leap Moroccan Lamb Tortilla provide?

4 servings

What are the main ingredients in Leopard’s Leap Moroccan Lamb Tortilla?

Aubergine, Danish-style Feta, Free-range Lamb Goulash, Fresh Mint, Low Fat Plain Yoghurt, NOMU Moroccan Rub, Wheat Flour Tortilla, Wheat Flour Tortillas

What is the nutritional information of Leopard’s Leap Moroccan Lamb Tortilla?

Calories: 709, Carbs: 46 grams, Fat: grams, Protein: 37.3 grams, Sugar: 12.7 grams, Salt: 1146 grams

How do I prepare Leopard’s Leap Moroccan Lamb Tortilla?

A TOAST TO ROASTS: Preheat the oven to 220°C. Spread out the aubergine chunks on a roasting tray. Coat in oil, and season. Roast in the hot oven for 20-25 minutes until soft, shifting halfway. COME PREPARED: While the aubergine is roasting, rinse and pick the mint. Drain and crumble the feta. Pat the lamb goulash dry with paper towel. CRISPY CRUNCHY: Place the tortillas on a lightly greased baking tray in a single layer. Pop in the hot oven and bake for 5-8 minutes until crispy, shifting halfway. LUSH LAMB: Place a pan over high heat with a drizzle of oil. When hot, add the lamb and fry for 2-4 minutes until browned, shifting occasionally. In the final minute, baste with the rub and a knob of butter. THAT’S A WRAP!: Plate up the crispy tortillas. Smear on the yoghurt and top with the roasted aubergine, the fried lamb, the crumbled feta, and the picked mint. Good work, Chef!

What should be prepared from my kitchen to make Leopard’s Leap Moroccan Lamb Tortilla?

Aubergine, Danish-style Feta, Free-range Lamb Goulash, Fresh Mint, Low Fat Plain Yoghurt, NOMU Moroccan Rub, Wheat Flour Tortilla, Wheat Flour Tortillas

How many calories does Leopard’s Leap Moroccan Lamb Tortilla have?

709 calories

How much fat content does Leopard’s Leap Moroccan Lamb Tortilla have?

grams

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