Burritos are ideal fodder for when you’re outside because they’re wrapped in foil. This recipe takes succulent lamb, marinades it in fajita spice and then grills it to perfection before slicing into strips and wrapping in soft flour tortillas with refried beans, spinach, avocado and salsa. It’s juicy, zingy and satisfying – perfect for a BBQ the Mexican way.
Mix the fajita spice with the oil in a shallow bowl, add the meat and rub all over
Cover the bowl with cling film and place in the fridge to marinade for at least a couple of hours
When your barbecue has been lit and the coals are covered with ash, shake off the meat to remove the excess oil and place on the grill
Turn regularly until cooked through – it should take up to 25 minutes depending on your barbecue – it’s as much an art as a science, just be sure it’s cooked through safely. If you have a meat thermometer, aim for 65C/150F for medium well done.
When cooked, transfer the meat to a plate and leave to rest while you prepare the rest of the dish
Warm the tortillas briefly on the barbecue to soften
Lay out in slightly overlapping pairs to create a longer tortilla. Use a little of the refried beans to bond the two together
Spread a spoonful of refried beans across each tortilla pair, coming close to the edges all round
Put a line of shredded spinach in the middle along the length of each one
Slice the rested lamb into thin strips and put on top of the spinach
Top with avocado and your preferred salsa or relish
Fold the top and bottom of the tortillas over then roll to create a closed burrito
Wrap each firmly in foil and briefly place back on the barbecue, seam side down to seal