Recipes
100% Grass Fed
Spicy Lamb Tacos
With Iceberg Lettuce, Guacamole & Salsa
| Cut | Ground Lamb |
| Cook | Pan Fry |
| Serves | 4 |
| Prep time | 20 mins |
| Cook time | 20 mins |
| Level | Easy |
TACO FILLING
1 lb Atkins Ranch ground lamb
½ yellow onion, finely diced
1 clove garlic, crushed
1 tbsp ground red chili
¼ tsp red chili flakes
½ tsp paprika
1½ tsp ground cumin
¼ tsp dried oregano
1 tsp salt
1 tsp ground black pepper
14 oz can chopped tomatoes
1 cup chopped cilantro leaves & stalks
2 tbsp extra virgin olive oil
½ Iceberg lettuce, shredded
12 soft taco shells
Method:
Heat a skillet over medium low heat and add the onions, garlic and olive oil. As the onions sauté, add the chilies, paprika, oregano, cumin, salt and pepper. Increase the heat, add the ground lamb and allow it to color for 5 minutes. Add the canned tomatoes, reduce the heat and allow the meat to simmer for 5 minutes. Taste and adjust seasoning if required.
GUACAMOLE
2 avocados
1 red onion
¼ tsp fresh red chili (or ¼ tsp chili flakes)
½ red bell pepper
½ cup chopped cilantro
2 tomatoes
2 limes
½ tsp salt
1 tsp black pepper
Method:
Mash the chili and red onion to make a paste. Finely chop the bell pepper, tomatoes and cilantro. In a bowl, mash the avocado and add the chopped ingredients using a fork. Zest the limes into the mix and then squeeze their juice into the guacamole. Add salt and pepper to taste.
TOMATO SALSA
1 lb tomatoes
½ yellow onion
2 jalapeño peppers (deseeded)
1 clove garlic
½ cup cilantro
¼ cup lime juice
½ tsp salt
Method:
Broil the tomatoes on both sides until they have black blisters on their skins (about 10 mins). In a food processor pulse the onions, lime juice, cilantro and jalapeños. Add the tomatoes and chop to your desired consistency. Season.
To Serve:
Heat soft tacos and plate up
Recipe |
/ atkinsranchlamb |
| Tom Hutchison | / atkinsranchlamb |
| / capitolrestaurant_nz | / atkinsranch |