Preparation

1. Lamb: Heat oil in a pan, sauté all ingredients off and deglaze with pan roasting juices. Cook until heated through, keep warm.
2. Garlic Yoghurt: combine all ingredients, season. Refrigerate until service.
3. Rosemary Salt: Combine ingredients in a small food processor, pulse blend.
4. To finish: Pre-heat oil in a deep fryer to 175C-190C. Cook fries in batches for 3-5 minutes or until golden brown. Drain on paper towel, season with rosemary salt, top with lamb and jack cheese.
5. Drizzle with yoghurt and garnish with spring onion and feta.

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 

• Great recipe to use roast trimmings.
• Increases menu offering without extra mise en place required.
• Do not over blitz rosemary salt – it will lose colour. Add chopped parsley after blending to add colour.