MLA Lamb Burritos with a Roasted Corn Salsa

Preparation

Method:
Preheat the oven to 400°F. Mix together paprika, oregano, cumin and garlic powder. Rub lamb first with salt and pepper, and then the paprika mix.

Lightly oil a high-sided roasting pan and add onion and garlic to pan. Place lamb on top. Pour in white wine, orange juice and chicken stock. Cover the roasting pan with foil and place in oven. Immediately reduce oven temperature to 300°F and braise for 3 hours.

Remove lamb from oven and allow to cool. Remove the meat from the liquid (reserve liquid). Set oven to 350°F.Lightly brush the corn cobs with olive oil, cook on outdoor grill until smoky and browned on all sides. Set aside to cool for 5 minutes.

Meanwhile, heat a large non-stick pan over high heat. Add one tortilla and cook for 30 seconds on each side or until warmed through. Transfer to a plate, cover with foil and repeat with remaining tortillas.

Pull the lamb into small pieces. Reduce and taste the reserved cooking liquid, skimming off any fat. Add to shredded lamb and toss to mix. Reheat the non-stick pan and add a little olive oil, toss the seasoned lamb until warmed.

Using a sharp knife cut down the length of the corn, close to the core, to remove the kernels. Combine the corn, red pepper, onion, chili and cilantro in a large bowl.

Place the tortillas on a large clean work surface. Top each tortillas with a lettuce leaf, then portion the lamb evenly between the tortillas, top with corn mixture and a generous dollop of sour cream. Season with pepper.

Roll up to enclose the filling and serve.