Greek lamb and fetta tacos

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How to make Greek lamb and fetta tacos

  • Yield : 4
  • Prep Time : 0:30
  • Cook Time : 0:10
  • Total Time : 0:40

Ingredients

  • 500g lamb, diced
  • 2 tablespoons lemon juice
  • 1 1/2 tablespoons extra virgin olive oil
  • 2 teaspoons dried oregano
  • 2 garlic cloves, crushed
  • 8 mini flour tortillas
  • 1 Lebanese cucumber, seeded, finely chopped
  • 1/2 small red onion, finely chopped
  • 4 green oak lettuce leaves, torn
  • 250g cherry tomatoes, quartered
  • 150g Greek fetta, crumbled
  • Small fresh mint leaves, to serve

Herb and garlic yoghurt

  • 3/4 cup plain Greek-style yoghurt
  • 1 tablespoon lemon juice
  • 2 tablespoons fresh basil, chopped
  • 2 tablespoons fresh oregano, chopped
  • 1 garlic clove, crushed

Method

  • Step 1 Place lamb, lemon juice, 1 tablespoon oil, dried oregano and garlic in a glass or ceramic bowl. Season with salt and pepper. Toss to coat. Set aside for 10 minutes to allow flavours to develop.
  • Step 2 Meanwhile, make Herb and Garlic Yoghurt; Combine yoghurt, lemon juice, basil, oregano and garlic in a bowl. Season with salt and pepper. Cover. Refrigerate until needed.
  • Step 3 Heat a large frying pan over medium-high heat. Cook lamb, turning, for 4 to 5 minutes for medium, or until browned and cooked to your liking. Transfer to a plate. Cover with foil. Set aside for 5 minutes to rest.
  • Step 4 Heat remaining oil in pan. Cook tortillas, 1 at a time, for 10 seconds each side or until browned and heated through, adding a little extra oil to pan if needed.
  • Step 5 Combine cucumber and onion in a bowl. Divide lettuce, lamb, tomato, cucumber mixture and fetta among tortillas. Serve topped with yoghurt mixture and mint.

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