Date posted: 28/02/2019

Roast lamb Yorkshire pudding burrito

  • Serves 10
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Yorkshire pudding wrap 10
Fairfax English beef short rib 10
Red wine 1ltr
Everyday Favourites gluten free fine gravy granules 500ml
Everyday Favourites unsalted butter 30g
New potatoes - cut into ¼ 500g
Red onions - wedges 300g
Olive oil 50ml
Fresh rosemary 10g
Fresh thyme 10g
Carrot wedges ¼ cut 300g
Everyday Favourites cooking salt 4g
Blanched greens 200g
Everyday Favourites creamed horseradish sauce 200g


1. Defrost the Yorkshire puddings overnight in the fridge. 2. Seal the beef in a hot frying pan until caramelised and then place into a roasting pan and cover with red wine and stock, cook for 4 hours or until tender. 3. Remove the beef from the cooking liquid and reduce down by half. 4. Pull the beef from the bone and keep warm. Add the sauce to the meat and check the seasoning and keep warm until required. 5. In a large tray add the potatoes, red onions, herbs, carrots, salt and oil then roast for 25-30 minutes until the vegetables are cooked and tender. 6. Lay the Yorkshire pudding on a board and fill with 100g of the roasted vegetable mix and 20g of blanched greens. 7. Add 120g of beef and drizzle with 20g of horseradish sauce. 8. Fold in the ends and roll tightly.
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