Lamb and feta tacos with mint salsa
These easy wraps are a bit souvlaki-meets-taco. You can add other ingredients, such as baby spinach or even grilled eggplant, if you want, but I prefer to keep them simple.
Ingredients
500g lamb rump steaks
salt and pepper, to season
1 tbsp olive oil
juice of ½ lemon
¼ tsp dried oregano
12 small tortillas
100g feta, crumbled
2 tomatoes, sliced
Mint salsa
1 small red onion, very finely diced
½ cup loose mint leaves
1 tbsp sugar
2 tbsp white wine vinegar
juice of ½ lemon
salt and black pepper, to season
Method
Heat a frying pan or barbecue to a high heat. Season the lamb well with salt and pepper. Add the olive oil to the pan (or rub on the lamb if using the barbecue) and fry or grill the lamb for about 2-3 minutes on each side until done to your liking. Transfer to a plate. Squeeze over the lemon juice and scatter with oregano and a little more salt and oil. Rest for 5 minutes, then slice into thin strips.
For the mint salsa, combine the ingredients together and allow to stand for 10 minutes before using. Heat the tortillas and add the sliced lamb, some crumbled feta, slices of tomato and a spoon of salsa to each taco.
Tip: When cleaning a barbecue, all you need to do is heat it for 15 minutes or so to burn away any oil and food scraps, then give it a once-over with a wire brush.
Also try: Adam Liaw's honey and pistachio crepes
Find more of Adam Liaw's recipes in the Good Food Favourite Recipes cookbook.
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Adam Liaw is a cookbook author and food writer, co-host of Good Food Kitchen and former MasterChef winner.
