Lamb Tacos with Slaw
Ingredients
- Silver Fern Farms Lamb Leg
- 2 Tbsp olive oil
- 150g Red Cabbage, sliced thinly
- 1 Green onions, trimmed and sliced
- ½ Bell peppers, seeds removed, thinly sliced
- 3 Limes (2 juiced and 1 to serve)
- 1 Avocado
- 1/2 Tsp hot sauce/tabasco
- Pinch of chipotle powder
- 2 Tbsp coriander
- 1 Tbsp mayonnaise
- 1 Tbsp Greek Yogurt
Instructions
Discover a fresh take on a classic favourite: Lamb Tacos made with Silver Fern Farms’ tender boneless lamb leg. Served in warm tortillas with a crisp, colourful slaw, the succulent, 100% grass-fed New Zealand lamb brings depth and richness to every bite. Perfect for relaxed dining with premium quality at its heart.
- Remove Silver Fern Farms Lamb Leg from the fridge and packaging and allow to bloom at room temperature for 10 mins. Rub the lamb with olive oil, salt and pepper.
- Combine the red cabbage, green onions and bell pepper. Dress with remaining olive oil and juice of 1 lime. Season with salt.
- Blend avocado, hot sauce, chipotle powder, coriander, mayonnaise, Greek yoghurt and juice of 1 lime until smooth.
- Heat a BBQ plate to med-high heat. Cook the lamb for 25-30 mins (per 500g) for med-rare.
- Remove lamb from BBQ and transfer to a dish, cover loosely with foil and allow to rest for 5 mins. Meanwhile heat the tortillas on the grill or in the oven.
- Once rested slice the lamb against the grain.
- Fill the warmed tortillas with slaw, slices of lamb topped with whipped avocado and garnished with coriander and green chilli and served with lime wedges.