Lamb and feta tacos with mint salsa

Adam Liaw
Souvlaki-meets-taco: Lamb and feta wraps with mint salsa.
Souvlaki-meets-taco: Lamb and feta wraps with mint salsa. Photo: William Meppem

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.


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


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.

Order Now