These Lamb Steak Tacos with Slaw, from Silver Fern Farms, are sweet, tender and a great source of protein and iron.
1 Pack Silver Fern Farms Lamb Steaks
2 Tbsp olive oil
150g red cabbage, sliced thinly
1 green onions, trimmed and sliced
½ bell peppers, seeds removed, thinly sliced
3 lime, 2 juiced and 1 to serve
1 avocado
1/2 tsp hot sauce/tabasco
Pinch of chipotle powder
2 Tbsp coriander
1 Tbsp mayonnaise
1 Tbsp Greek Yoghurt
Method
Bloom the meat – Remove lamb from packaging and set aside to bloom for before cooking. Rub the lamb steaks with olive oil, salt and freshly cracked pepper.
Slice up extra flavour – Combine the red cabbage, green onions and bell pepper. Dress with remaining olive oil and juice of 1 lime. Season with salt.
Make Whipped Avocado – Blend avocado, hot sauce, chipotle powder, coriander, mayonnaise, Greek yogurt and juice of one lime until smooth.
Cook the meat – Heat a skillet or BBQ plate until moderate/medium – hot. Cook the lamb steaks for4 minutes each side for medium rare.
Give it a rest – Remove lamb from BBQ and cover with foil. Leave to rest for 8 minutes before slicing. Meanwhile heat the tortillas on the grill or in the oven.
Serve it up – Fill warmed tortillas with slaw, slices of steak topped with whipped avocado and garnished with coriander and green chilli and served with lime wedges.
