Greek-Style Lamb Tacos
Ingredients
- 4 boneless lamb leg steaks, 400g, trimmed of fat
- 2 teaspoon extra virgin rapeseed or olive oil
- 3 tablespoons prepared mint sauce
- 3 tablespoons dried mixed herbs
- zest and juice of 1 lemon
- large handful freshly chopped coriander
- 2 red peppers, deseeded, sliced
- 150 g cherry tomatoes, left whole
- 1 red onion, peeled, sliced
- 8 mini tortillas or wraps
- To serve, optional: diced cucumber (150g)
- diced tomatoes, 105g
- diced red onions, 30g
- crumbled Feta cheese, 30g
Method
- Preheat the oven to 220ºC, 200ºC fan, Gas Mark
- 2. In a large bowl gently mix the oil, mint sauce, garlic granules, dried mixed herbs, lemon zest and juice, fresh coriander and 2 tsp cold water.
- Arrange the red peppers, cherry tomatoes and onion evenly on a large baking tray lined with foil or baking parchment. Position the lamb steaks on top of the vegetables and pour the marinade mix over the lamb and the vegetables.
- Roast for 20-25 minutes turning halfway through the cooking time, until the lamb is cooked through and the vegetables are tender. Remove the baking tray from the oven, slice the lamb and return to the baking tray with the vegetables.
- Meanwhile, heat a dry non-stick frying pan and toast the mini tortillas for a few seconds on each side and keep warm.
- Load the tortillas with the roasted lamb and the vegetables. Top with the optional cucumber, tomatoes, red onion, and Feta then serve.
Nutrition
Each serving provides:
% of an adult’s reference intake
| Energy | Fat | Saturates | Sugars | Salt |
|---|---|---|---|---|
| 427kcal21% | 13g19% | 5.1g26% | 8.7g10% | 0.84g14% |
| Carbs | Fibre | Protein |
|---|---|---|
| 45g17% | 4.3g18% | 29g58% |
