for 4 people

Charcoal/gas/electric grill

2	lamb loins (each approx. 200 g)
480 g	cooked corn cobs
2 tbsp	olive oil
1 tsp	blend of Mexican spices
1 tsp	salt

Burritos

6	wheat tortillas
100 g	grated Cheddar
80 g	preserved jalapeño peppers in slices, drained
50 g	rocket
100 g	sour single cream
a little	Tabasco sauce

How it's done

Charcoal/gas/electric grill

Brush the meat and corn cobs with oil, season. With the lid down, grill the corn cobs over/on a medium heat (approx. 200 °C) for approx. 10 mins. all over. Grill the meat alongside for approx. 4 mins. on each side. Remove the corn kernels from the cobs using a knife. Cut the lamb loins into slices.

Burritos

Spread the Cheddar cheese, jalapeños, rocket, sweetcorn and meat over the tortillas. Add a little sour single cream and Tabasco. Fold in two sides of the tortilla, roll up from one of the open edges.

Charcoal/gas/electric grill

With the lid up, grill the burritos over/on a medium heat (approx. 200 °C) for approx. 3 mins. all over until the cheese has melted.

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