Norwegian farikal burrito (lamb, potato and cabbage)

Peel Yukon Gold potatoes, cut into wedges and boil until a knife goes through; drain.

Trim fat from the lamb loin chops and render it in a pot about ten minutes with a few drops of neutral oil, keeping the fat in the pot for the gravy.

Cook sliced cabbage in a good knob of butter with salt and coarse black pepper about two minutes, add stock and simmer seven to nine minutes until soft and most of the liquid is gone.

Stir a little flour into the lamb fat for about a minute, whisk in stock a little at a time, season with salt and pepper and simmer on low four to five minutes until thick.

Season the lamb chops with salt and pepper and coat with grainy mustard.

Grill a couple of minutes a side, flipping and moving them, brushing on more mustard mixed with olive oil, to about 140 degrees for medium-rare.

Cut the meat off the bone and slice very thin.

On a tortilla layer sour cream, potato, lamb, cabbage and gravy, not too wet; roll.