By Oli Paterson

Birria Lamb BurriToad in the Hole

Ingredients

6 servings

The Lamb

2kglamb leg

2 tspsalt

2 Tbspsmoked paprika

1 Tbspcumin

2 tspcayenne pepper

2 tspgarlic granules

2 tspcaster sugar

The Broth

1carrot

large

2red peppers

3white onions

1 bulbgarlic

2scotch bonnet chillies

5dried guajillo chillies

1 Tbspchipotle paste

2lamb stock pots

500mlwater

boiling

50mlwhite wine vinegar

The Burritos

mexican rice

Red Leicester

coriander

red onion

green chillies

flour tortillas

large

Yorkshire Puds

1 mugeggs

1 mugflour

1 mugmilk

1 tspsalt

Instructions

The Lamb

Step 2

Mix the salt and spices into a rub.

Bowl

Birria

Step 4

Peel and halve the onions, separate the garlic into cloves, de core the peppers and deseed the Chillies (if you want)

Knife

Step 5

Lay all the broth ingredients into a deep roasting tray and bring to the boil

Baking dish

Step 6

Lay the lamb leg on top, and cover with foil enshrine there are no gaps round the edges

Baking dish

Step 7

Bake at 110C fan for 10 hours or 140C fan for 6 hours til the meat is falling off the bone

OvenHeat

Step 8

Separate the bones and shred the meat in a separate tray

Tray

The BurriToads in the Hole

Step 10

Assemble the burritos and ensure it’s sealed seam side down in a griddle pan and seal the ends too

Griddle

Step 11

Heat the oven to 200C

OvenPreheat

Step 12

Mix the milk and flour and whisk together then whisk in the eggs and salt

Bowl

Whisk

Step 13

Leave in the fridge til ready for use

Bowl

FridgeCool

Step 14

Heat a layer of oil in a baking tray that is 2 inches wider all round than the burrito

Baking sheet

Step 15

Lay the burrito in the middle, and optionally brush with garlic butter

Baking sheet

Cooking Brush

Step 16

Pour the batter all around the burrito and bang straight in the oven for 20 minutes

Bowl

OvenHeat