Grilled NZ Lamb and Verdi Tacos

Grilled NZ Lamb and Verdi Tacos


  • 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

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.

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.