Grilled NZ Lamb and Verdi Tacos

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Grilled NZ Lamb and Verdi Tacos

Serves: 4 Time: 00:30 Skill:
Recipe by Farrah's
  • Farrah’s Taco Tortillas
  • Ovation Lamb tenderloin
  • Red and Yellow peppers
  • Black pinto beans
  • Feta or Goats cheese
  • Micro leaf salad
  • Red onion – thinly sliced
  • Salsa Verde
Salsa Verde
  • 1 tsp Capers
  • 1 large handful flat leaf (Italian) parsley
  • 1-2 sprigs mint, stalks removed
  • 1 sprig basil, stalks removed
  • 1 sprig coriander, stalks removed
  • 1 tsp Dijon mustard
  • v2 tbsp lemon juice
  • ¼ cup extra virgin olive oil
  • vsalt & pepper to taste
  Place the capers and herbs in a blender or food processor. Once chopped add the lemon juice and with motor running drizzle in the oil. Check and season to taste.
Grill your peppers with a little olive oil on a griddle or preferably blacken over an open flame. Once cooled, peel the charred skins and slice. Make a simple dressing using lime juice, olive oil and sugar for your peppers. Season and brown your lamb tenderloin and bake at 180°C until pink in the middle, allow to rest and slice thinly. Warm your flour tortilla in a hot plate or pan, start building your taco with a few black pinto beans, micro leaf salad, red and yellow peppers, crumbed goats cheese, few slices of thinly sliced red onion and top off with a drizzle of Salsa Verde.
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