MEXICAN
LAMB TACOS WITH WILD GARLIC SALSA
- Timescale Weekend Project
- Serves 4
- Difficulty Moderate
Wild Garlic is a beautiful seasonal ingredient that we adore using in the short time it is available, especially with lamb! We’ve used it in vivid green salsa to top smokey lamb steak in yet another of our beloved taco recipes. The wild garlic brings all of the beautiful perfume you get from garlic without the aggressive heat, and it works wonderfully in this fresh green salsa.
Ingredients
THE LAMB
2 x 150g Lamb Leg Steaks
½ tsp Smoked Paprika
½ tsp Ground Cumin
½ tsp Ground Coriander
½ tsp Dried Oregano
20ml Olive Oil
Zest of 1 Lime
Generous Pinch of Salt and Pepper
THE SALSA
1 Small Bunch of Coriander, roughly chopped
1 Bunch of Parsley, roughly chopped
50g Wild Garlic, roughly chopped
1 Large Jalapeno Chilli, seeds removed
Juice of 1 Lime
50ml Extra Virgin Olive Oil
Generous Pinch of Salt and Pepper
TO SERVE
Corn Tortillas
Pickled Onions
Feta
Coriander
Lime Wedges
METHOD
THE SALSA
Place the coriander, parsley, wild garlic and chilli into a food processor and blitz until thoroughly minced. With the blade spinning, slowly add in the olive oil followed by the lime juice until an even salsa is achieved. Season the salsa with salt and pepper, adding more oil or lime juice if necessary.
THE LAMB
Add the ground spices, dried oregano and lime zest to the lamb, ensuring its is seasoned all over before adding the olive oil. Allow the lamb to marinate for at least 1 hour. Make sure to remove the lamb from the fridge 20 minutes before cooking.
To cook the lamb, place a griddle pan over a medium-high heat and allow to heat up. Place the lamb steaks onto the griddle pan and cook for 5 minutes on each side until cooked through to your liking. Allow the lamb to rest for 5 minutes before slicing.
TO SERVE
Serve the lamb immediately with the wild garlic salsa, warmed corn tortillas, pickled onion, crumbled feta and some lime wedges and coriander.
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