Greek-Style Lamb Tacos
These Greek-style lamb tacos are loaded with tender, herby lamb and colourful roasted peppers, tomatoes and red onion. Finished with fresh cucumber and crumbled feta, they’re a fun and flavour-packed family meal.
Servings: 4 people
Calories: 427kcal
Ingredients
- 4 boneless lamb leg steaks (400g) trimmed of fat
- 2 teaspoon extra virgin rapeseed or olive oil
- 3 tablespoons prepared mint sauce
- 3 tablespoons dried mixed herbs
- zest and juice of 1 lemon
- large handful freshly chopped coriander
- 2 red peppers, deseeded and sliced
- 150g cherry tomatoes, left whole
- 1 red onion, peeled and sliced
- 8 mini tortillas or wraps
To serve (optional):
- 150g diced cucumber
- 105g diced tomatoes
- 30g diced red onions
- 30g crumbled Feta cheese
Instructions
- Preheat the oven to 220ºC, 200ºC fan, Gas Mark
- 2. In a large bowl gently mix the oil, mint sauce, garlic granules, dried mixed herbs, lemon zest and juice, fresh coriander and 2 tsp cold water.
- Arrange the red peppers, cherry tomatoes and onion evenly on a large baking tray lined with foil or baking parchment. Position the lamb steaks on top of the vegetables and pour the marinade mix over the lamb and the vegetables.
- Roast for 20-25 minutes turning halfway through the cooking time, until the lamb is cooked through and the vegetables are tender. Remove the baking tray from the oven, slice the lamb and return to the baking tray with the vegetables.
- Meanwhile, heat a dry non-stick frying pan and toast the mini tortillas for a few seconds on each side and keep warm.
- Load the tortillas with the roasted lamb and the vegetables. Top with the optional cucumber, tomatoes, red onion, and Feta then serve.
Nutrition
Energy: 427kcal | Fat: 13g | Saturated Fat: 5.1g | Carbs: 45g | Sugar: 8.7g | Fibre: 4.3g | Protein: 29g | Salt: 0.84g | Serving: 222g