Burrito with Lamb Fillet

Recipe from Lily Moore
Burrito with Lamb Fillet
Cooking time: 40 min
Servings 8
This burrito recipe contains an unusual type of meat — mutton. Burrito with mutton and tomatoes is a great start to the working day!


  • Tortilla
    8 piece
  • Frozen lamb fillet
    14,1 oz
  • Core Romaine lettuce
    2 piece
  • Mexican salsa
    to taste
  • Olive oil
    1 tbsp
  • Cherry tomatoes
    8,8 oz
  • Ground mixed herbs
    2,8 oz
  • Cucumber
    2 piece
  • Red onion
    2 piece
  • Mexican spice mix
    to taste
  • Lime juice
    to taste
  • Honey
    0,2 fl. oz

Nutrition facts per serving

  • Calories

    821 kcal

  • Protein

    27 g

  • Fat

    41 g

  • Carbohydrates

    77 g


  • Preheat oven to 356℉. Wash lamb fillet, dry and remove fat. Rub the meat with the spice mix and fry in the hot oil for about 3 minutes on each side. Put on a baking sheet, cover with aluminum foil and cook in a hot oven for 10 minutes on medium power. Let the lamb rest for 10 minutes, then cut into thin slices.

  • Reheat the tortillas in a hot oven for about 10 minutes.

  • Meanwhile, wash and quarter the cherry tomatoes. Peel and finely chop the cucumber. Peel the onion and cut finely. Mix everything with herbs, lime juice and honey. Wash and cut lettuce core.

  • Serve the tortillas with lettuce leaves, tomato mixture, lamb and salsa on top to taste and roll up the corners of the tortillas.


  • You can use a different part of the lamb, but the cooking time will increase.

Bon Appetit!

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