This was a boneless roast of lamb that I got an itch to make last weekend. I butterflied it out, stuffed it with rosemary, rolled and tied it, and roasted it in my cast iron skillet for about half an hour. The sauce is a madiera butter sauce with sauteed chanterelles. Frickin amazing all.
With the leftovers, I got an idea for some lamb, chanterelle, and jack cheese burritos. I just bought some whole wheat flour tortillas for my mom when she visited for my birthday, so I decided to try them as well. The results? Well, you decide. They say you eat with your eyes...if that's true, Mine are bugging out of my head!