Lean Scotch Lamb neck fillet or lamb leg steaks
Baby spinach leaves
- Make Chunky Yogurt Dollop – mix together a small 120g (5floz) pot of natural yogurt with 1/4 cucumber, cut into small chunks, 2 spring onions, finely sliced, pinch chilli powder, 5ml (1tsp) fresh mint, chopped.
- Cut 225g (8oz) lean lamb neck fillet or lamb leg steaks into thin slices or strips and dry fry in a hot non-stick wok for 5 – 6 minutes. Add 10ml (2tsp) fajita seasoning and cook for a further 1 – 2 minutes.
- Add 1 carrot, peeled and grated, 4 spring onions, roughly sliced and 1 lemon, juice and rind to wok. Remove from heat and stir through 100g (4oz) baby spinach leaves. Pile into flour tortillas, spoon over a large spoonful of chunky yogurt dollop, roll up and serve.
Serve with a large pile of mixed salad leaves.