By Australian Lamb.
Be transported to the Mediterranean with this moreish, modern Greek dish.
Preparation: 20 minutes
Cooking: 10 minutes
- 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
- 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
- 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.