Ingredients
- Serves 4
Method
- Place lamb, oil, garlic, oregano, mint and lemon juice in a large snap lock bag. Season and rub to coat. Set aside for 10 minutes.
- Heat a large non-stick frying pan over medium-high heat and cook lamb, turning, for 4 to 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.