for 4 pieces

Artichoke puree

1 tin	artichoke hearts (approx. 400 g), drained
1 tbsp	olive oil
2 tbsp	lemon juice
1	garlic clove, coarsely chopped
½ tsp	salt
a little	pepper

Meat

2	lamb loins (each approx. 200 g)
2	spring onions incl. green parts, halved lengthwise
1 tbsp	olive oil
¾ tsp	salt

To serve

4	wheat tortillas (approx. 60 g each)
4 sprig	peppermint, leaves torn off
¾ tsp	ground cumin

How it's done

Artichoke puree

Place the artichokes in a measuring cup along with all the other ingredients up to and including the pepper, puree.

Meat

Brush the lamb and spring onions with oil, season with salt.

Charcoal/gas/electric grill

With the lid down, grill the meat and spring onions over/on a medium heat (approx. 200 °C) for approx. 3 mins. on each side.

To serve

Spread the artichoke puree over the tortillas. Carve the meat finely across the grain and arrange on the tortillas with the spring onions. Top with the mint and cumin. Roll up the tortillas and serve.

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