Preparation

1. Fire roasted tomatoes: place whole tomatoes onto a hot grill, blister the skin to add a smoky flavour. Cool. Retain liquid. Remove skin and seeds, dice the flesh.
2. Lamb sauce: Heat oil in a frying pan, sauté onions, garlic, ginger, chillies and spices until fragrant. Add fire roasted tomatoes, pan juices and cook out. Top up with a little water if needed to reach sauce consistency and blend.
3. Green pico di gallo: combine all ingredients and set aside for 25 minutes. Add finely sliced coriander leaves prior to service.

To finish

1. Heat lamb in finished pan juices until warm and tender, reserve some pan juices for dipping. 
2. Heat oil in a heavy based fry pan. Dip the tortilla in a little juice, pan fry.
3. Fill the tortilla with lamb mix, roasted corn, add cheese and cook until golden. Flip, sear until crunchy then serve with lime wedges.

Chef's notes 

• Can use braised lamb recipe from lamb & lentils.
• Can also use lamb roast trim – great use of left over protein.
• Great for snack menu following current food trends.