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Greek Lamb and Feta Tacos

A sharing meal that's so good you won't want to share it! Be transported to the Mediterranean with this moreish, modern Greek dish.

There's nothing better than a delicious, juicy steak fresh off the BBQ. This spring, make lamb steaks your go-to; the tender and flavoursome meat will be the hero your next meal and every one after.

Available in a variety of cuts including leg and rump, lamb steaks are perfect for the BBQ, pan-frying or stir-frying.

The versatility of this cut makes it the best choice for a range of recipes – from your simple BBQ grill to gourmet crowd-pleasers. Australian Lamb has created five recipes to tickle your tastebuds including Greek lamb and feta tacos, Mongolian lamb bao and Chilean marinated lamb that are guaranteed to satisfy at any meal occasion, big or small.

Serves: 4
Preparation: 20 minutes
Cooking: 10 minutes

Ingredients

500g lamb steak, diced & trimmed
1 tbsp olive oil
2 cloves garlic, crushed
2 tbsp fresh oregano leaves, finely chopped
2 tbsp fresh mint leaves, finely chopped
Juice of 1 lemon
2 cups baby spinach
1 small red onion, thinly sliced
200g grape tomatoes, quartered
1 Lebanese cucumber, diced
120g Greek feta, crumbled
1/4 cup pitted Kalamata olives, finely chopped
8 soft mini tortillas
Tzatziki, lemon wedges and mint leaves, to serve

Method
Place lamb, oil, garlic, oregano, mint and lemon juice in a large snap lock bag. Season and shake to coat. Set aside for 10 minutes.
Heat a large non-stick frying pan over medium-high heat and cook lamb, turning, for 4-5 minutes, until browned and cooked to your liking. Set meat aside on a plate, cover with foil and rest for 5 minutes.
Meanwhile, heat taco shells or tortillas according to packet directions.
To serve, divide lamb, baby spinach, onion, tomato, cucumber, feta and olives between tacos or tortillas. Serve with tzatziki, mint leaves and lemon wedges.

Tips:
You could also serve these in hard taco shells or for a healthier option in wholemeal pita pockets
For a Moroccan twist, substitute the oregano and mint with 1 tablespoon Moroccan seasoning, and serve with red capsicum instead of olives, and goats cheese instead of feta
Lamb mince would be a great alternative to diced lamb in this recipe

Visit Australian Lamb for more recipe inspiration.



 

 




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