Crispy toasted tortillas are filled with spiced shredded lamb, spicy basmati rice, sweet corn gems, chunky homemade guacamole and a refreshing sour cream drizzle! All of these delicious fillings are wrapped up tightly to create the perfect little dinner bundle, served alongside all of the remaining fillings for extra yum in every bite!
Shredded Lamb Burrito
Shredded Lamb Burrito
with guacamole & sour cream
Hands on Time: 20 - 35 minutes
Overall Time: 40 - 55 minutes
Ingredients:
- Avocado
- Avocados
- Colleen's Smoked Paprika Chilli Sauce
- Corn
- Free-Range Deboned Lamb Leg
- Fresh Coriander
- NOMU Mexican Spice Blend
- Sour Cream
- Wheat Flour Tortillas
- White Basmati Rice
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
- Butter
LAMB IS LIFE
Boil the kettle. Pat the lamb dry with some paper towel. Fill a pot with 100ml of boiling water and place over a medium heat. Add ½ the rub and the lamb. Leave to simmer for 15-20 minutes until the lamb is tender and cooked through. Remove the lamb from the pot. Using two forks (one to secure the lamb and the other to shred), gently shred the lamb into thin strips.
CHILLI RICE
Rinse the rice and place in a pot over a medium-high heat. Submerge in 225ml of salted water and pop on a lid. Once boiling, reduce the heat and simmer for 8-10 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and steam for 10 minutes. On completion, drain if necessary and add the chilli sauce (to taste). Mix until fully combined.
SMASH THAT AVO!
Halve the Avocado and set aside the half containing the pip for another meal. Scoop out the avocado flesh from the remaining half and place into a bowl. Add ½ the chopped coriander, seasoning, and a drizzle of olive oil. Mash with a fork or potato masher until mashed and combined. Set aside. In a small bowl, loosen the Sour Cream with water in 5ml increments until a drizzling consistency.
BASTE & CHAR
Place a pan over a medium-high heat with a drizzle of oil. When hot, add the shredded lamb and fry for 2-3 minutes until browned, shifting occasionally. In the final minute, baste with a knob of butter and the remaining rub. Season to taste and remove from the pan. Return the pan to a medium-high heat with a drizzle of oil. When hot, add the Corn and fry for 3-4 minutes until lightly charred, shifting occasionally. Cover both the lamb and corn to keep them warm.
TOASTY TORTILLAS
Return the pan, wiped down if necessary, to a medium heat. When hot, dry toast the tortillas one at a time for 30-60 seconds per side until warmed through and lightly crisped.
BRING ON THE BURRITOS!
Time to assemble! Lay down the toasty tortillas. Smear on the homemade guacamole. Top with the spicy rice, the shredded lamb, and the charred Corn. Drizzle over the loosened Sour Cream. Wrap it up, sprinkle over the remaining coriander. Serve any remaining fillings on the side. Brilliant work, Chef!
Free-Range Deboned Lamb Leg - 160g
NOMU Mexican Spice Blend - 10ml
White Basmati Rice - 75ml
Colleen's Smoked Paprika Chilli Sauce - 20ml
Avocado - 1
Fresh Coriander - 4g
Sour Cream - 30ml
Corn - 50g
Wheat Flour Tortillas - 2
LAMB IS LIFE
Boil the kettle. Pat the lamb dry with some paper towel. Fill a pot with 200ml of boiling water and place over a medium heat. Add ½ the rub and the lamb. Leave to simmer for 15-20 minutes until the lamb is tender and cooked through. Remove the lamb from the pot. Using two forks (one to secure the lamb and the other to shred), gently shred the lamb into thin strips.
CHILLI RICE
Rinse the rice and place in a pot over a medium-high heat. Submerge in 450ml of salted water and pop on a lid. Once boiling, reduce the heat and simmer for 8-10 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and steam for 10 minutes. On completion, drain if necessary and add the chilli sauce (to taste). Mix until fully combined.
SMASH THAT AVO!
Halve the Avocado and remove the pip. Scoop out the avocado flesh and place in a bowl. Add ½ the chopped coriander, seasoning, and a drizzle of olive oil. Mash with a fork or potato masher until mashed and combined. Set aside. In a small bowl, loosen the Sour Cream with water in 5ml increments until a drizzling consistency.
BASTE & CHAR
Place a pan over a medium-high heat with a drizzle of oil. When hot, add the shredded lamb and fry for 2-3 minutes until browned, shifting occasionally. In the final minute, baste with a knob of butter and the remaining rub. Season to taste and remove from the pan. Return the pan to a medium-high heat with a drizzle of oil. When hot, add the Corn and fry for 3-4 minutes until lightly charred, shifting occasionally. Cover both the lamb and corn to keep them warm.
TOASTY TORTILLAS
Return the pan, wiped down if necessary, to a medium heat. When hot, dry toast the tortillas one at a time for 30-60 seconds per side until warmed through and lightly crisped.
BRING ON THE BURRITOS!
Time to assemble! Lay down the toasty tortillas. Smear on the homemade guacamole. Top with the spicy rice, the shredded lamb, and the charred Corn. Drizzle over the loosened Sour Cream. Wrap it up, sprinkle over the remaining coriander. Serve any remaining fillings on the side. Brilliant work, Chef!
Free-Range Deboned Lamb Leg - 320g
NOMU Mexican Spice Blend - 20ml
White Basmati Rice - 150ml
Colleen's Smoked Paprika Chilli Sauce - 40ml
Avocado - 1
Fresh Coriander - 8g
Sour Cream - 45ml
Corn - 100g
Wheat Flour Tortillas - 4
LAMB IS LIFE
Boil the kettle. Pat the lamb dry with some paper towel. Fill a pot with 300ml of boiling water and place over a medium heat. Add ½ the rub and the lamb. Leave to simmer for 15-20 minutes until the lamb is tender and cooked through. Remove the lamb from the pot. Using two forks (one to secure the lamb and the other to shred), gently shred the lamb into thin strips.
CHILLI RICE
Rinse the rice and place in a pot over a medium-high heat. Submerge in 600ml of salted water and pop on a lid. Once boiling, reduce the heat and simmer for 8-10 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and steam for 10 minutes. On completion, drain if necessary and add the chilli sauce (to taste). Mix until fully combined.
SMASH THAT AVO!
Halve the Avocados and set aside one of the halves containing the pip for another meal. Scoop out the Avocado flesh from the remaining halves and place into a bowl. Add ½ the chopped coriander, seasoning, and a drizzle of olive oil. Mash with a fork or potato masher until mashed and combined. Set aside. In a small bowl, loosen the Sour Cream with water in 5ml increments until a drizzling consistency.
BASTE & CHAR
Place a pan over a medium-high heat with a drizzle of oil. When hot, add the shredded lamb and fry for 3-4 minutes until browned, shifting occasionally. In the final minute, baste with a knob of butter and the remaining rub. Season to taste and remove from the pan. Return the pan to a medium-high heat with a drizzle of oil. When hot, add the Corn and fry for 4-5 minutes until lightly charred, shifting occasionally. Cover both the lamb and corn to keep them warm.
TOASTY TORTILLAS
Return the pan, wiped down if necessary, to a medium heat. When hot, dry toast the tortillas one at a time for 30-60 seconds per side until warmed through and lightly crisped.
BRING ON THE BURRITOS!
Time to assemble! Lay down the toasty tortillas. Smear on the homemade guacamole. Top with the spicy rice, the shredded lamb, and the charred Corn. Drizzle over the loosened Sour Cream. Wrap it up, sprinkle over the remaining coriander. Serve any remaining fillings on the side. Brilliant work, Chef!
Free-Range Deboned Lamb Leg - 480g
NOMU Mexican Spice Blend - 30ml
White Basmati Rice - 225ml
Colleen's Smoked Paprika Chilli Sauce - 60ml
Avocados - 2
Fresh Coriander - 12g
Corn - 150g
Sour Cream - 65ml
Wheat Flour Tortillas - 6
LAMB IS LIFE
Boil the kettle. Pat the lamb dry with some paper towel. Fill a pot with 400ml of boiling water and place over a medium heat. Add ½ the rub and the lamb. Leave to simmer for 15-20 minutes until the lamb is tender and cooked through. Remove the lamb from the pot. Using two forks (one to secure the lamb and the other to shred), gently shred the lamb into thin strips.
CHILLI RICE
Rinse the rice and place in a pot over a medium-high heat. Submerge in 900ml of salted water and pop on a lid. Once boiling, reduce the heat and simmer for 8-10 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and steam for 10 minutes. On completion, drain if necessary and add the chilli sauce (to taste). Mix until fully combined.
SMASH THAT AVO!
Halve the Avocados and remove the pips. Scoop out the Avocado flesh and place in a bowl. Add ½ the chopped coriander, seasoning, and a drizzle of olive oil. Mash with a fork or potato masher until mashed and combined. Set aside. In a small bowl, loosen the Sour Cream with water in 5ml increments until a drizzling consistency.
BASTE & CHAR
Place a pan over a medium-high heat with a drizzle of oil. When hot, add the shredded lamb and fry for 3-4 minutes until browned, shifting occasionally. In the final minute, baste with a knob of butter and the remaining rub. Season to taste and remove from the pan. Return the pan to a medium-high heat with a drizzle of oil. When hot, add the Corn and fry for 4-5 minutes until lightly charred, shifting occasionally. Cover both the lamb and corn to keep them warm.
TOASTY TORTILLAS
Return the pan, wiped down if necessary, to a medium heat. When hot, dry toast the tortillas one at a time for 30-60 seconds per side until warmed through and lightly crisped.
BRING ON THE BURRITOS!
Time to assemble! Lay down the toasty tortillas. Smear on the homemade guacamole. Top with the spicy rice, the shredded lamb, and the charred Corn. Drizzle over the loosened Sour Cream. Wrap it up, sprinkle over the remaining coriander. Serve any remaining fillings on the side. Brilliant work, Chef!
Free-Range Deboned Lamb Leg - 640g
NOMU Mexican Spice Blend - 40ml
White Basmati Rice - 300ml
Colleen's Smoked Paprika Chilli Sauce - 80ml
Avocados - 2
Fresh Coriander - 15g
Corn - 200g
Sour Cream - 85ml
Wheat Flour Tortillas - 8
Frequently Asked Questions
What is the preparation time for Shredded Lamb Burrito?
The preparation time for Shredded Lamb Burrito with guacamole & sour cream is between 20 and 35 minutes.
What is the total time required to make Shredded Lamb Burrito with guacamole & sour cream?
The total time required to make Shredded Lamb Burrito with guacamole & sour cream is between 40 and 55 minutes.
How many servings does Shredded Lamb Burrito provide?
4 servings
What are the main ingredients in Shredded Lamb Burrito?
Avocado, Avocados, Colleen's Smoked Paprika Chilli Sauce, Corn, Free-Range Deboned Lamb Leg, Fresh Coriander, NOMU Mexican Spice Blend, Sour Cream, Wheat Flour Tortillas, White Basmati Rice
What is the nutritional information of Shredded Lamb Burrito?
Calories: 1337, Carbs: 130 grams, Fat: grams, Protein: 47 grams, Sugar: 9.9 grams, Salt: 1411 grams
How do I prepare Shredded Lamb Burrito?
CHILLI RICE: Rinse the rice and place in a pot over a medium-high heat. Submerge in 450ml of salted water and pop on a lid. Once boiling, reduce the heat and simmer for 8-10 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and steam for 10 minutes. On completion, drain if necessary and add the chilli sauce (to taste). Mix until fully combined. SMASH THAT AVO!: Halve the avocado and remove the pip. Scoop out the avocado flesh and place in a bowl. Add ½ the chopped coriander, seasoning, and a drizzle of olive oil. Mash with a fork or potato masher until mashed and combined. Set aside. In a small bowl, loosen the sour cream with water in 5ml increments until a drizzling consistency. BASTE & CHAR: Place a pan over a medium-high heat with a drizzle of oil. When hot, add the shredded lamb and fry for 2-3 minutes until browned, shifting occasionally. In the final minute, baste with a knob of butter and the remaining rub. Season to taste and remove from the pan. Return the pan to a medium-high heat with a drizzle of oil. When hot, add the corn and fry for 3-4 minutes until lightly charred, shifting occasionally. Cover both the lamb and corn to keep them warm. TOASTY TORTILLAS: Return the pan, wiped down if necessary, to a medium heat. When hot, dry toast the tortillas one at a time for 30-60 seconds per side until warmed through and lightly crisped. LAMB IS LIFE: Boil the kettle. Pat the lamb dry with some paper towel. Fill a pot with 200ml of boiling water and place over a medium heat. Add ½ the rub and the lamb. Leave to simmer for 15-20 minutes until the lamb is tender and cooked through. Remove the lamb from the pot. Using two forks (one to secure the lamb and the other to shred), gently shred the lamb into thin strips. BRING ON THE BURRITOS!: Time to assemble! Lay down the toasty tortillas. Smear on the homemade guacamole. Top with the spicy rice, the shredded lamb, and the charred corn. Drizzle over the loosened sour cream. Wrap it up, sprinkle over the remaining coriander. Serve any remaining fillings on the side. Brilliant work, Chef!
What should be prepared from my kitchen to make Shredded Lamb Burrito?
Avocado, Avocados, Colleen's Smoked Paprika Chilli Sauce, Corn, Free-Range Deboned Lamb Leg, Fresh Coriander, NOMU Mexican Spice Blend, Sour Cream, Wheat Flour Tortillas, White Basmati Rice
How many calories does Shredded Lamb Burrito have?
1337 calories
How much fat content does Shredded Lamb Burrito have?
grams
Woolies Products in this dish
