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Lamb Tacos with Pea Guacamole |
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| Serves 2 |
Prep 10 mins |
Cooking 20 mins |
Easy |
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My rating |
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Ingredients |
2 lamb leg steaks ( about 350g in total)
1 tsp paprika
1 tsp cumin
1/2 tbsp vegetable oil
4 El paso stand and stuff corn tortillas
50g feta,crumbled
1/2 thinly sliced red onion
sauce to serve
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For the pea guacamole
100g frozen peas, defrosted
1/2 red onion, grated
small handful parsley, chopped
1 lime, juiced
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Put the leg steaks in a dish.
Mix the spices and oil with some seasoning, then rub
all over the lamb. Leave to marinate while you prep the
rest of the recipe.
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To make the guacamole, put the
peas, onion, parsley and lime juice in a food processor
then pulse until combined. Add a good splash of water and
pulse again. Check the seasoning.
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Griddle the tortillas or warm
over a gas flame and wrap in foil to keep warm. If using
stand and stuff corn tortillas, follow packet
instructions.
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Heat a griddle to high then
sear the lamb for 2 - 3 mins each side. Rest for 3 mins,
then slice. Spread some pea guacamole over each taco, add
some lamb, feta and onion, then roll up. Serve with sauce.
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