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.
- 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.