These zesty tacos offer all the pleasure of comfort food without any of the guilt. The lean lamb loin is complimented by fresh zingy salad ingredients and their an absolute treat for the summer and work brilliantly on the BBQ too.
2 lamb loins (4-500g combined weight)
8-10 small tortilla wraps (I use white but corn or wholemeal are fine too)
1 round lettuce, leaves picked
Thinly sliced fresh cucumber
1/2 tsp onion powder, 1/2 tsp garlic powder, 1/2 tsp dried thyme, 1/2 tsp dried oregano, 1/2 tsp mustard powder, 1/2 tsp ground cumin, 1/2 tsp sea salt, 1/2 tsp ground black pepper, 2 tbsp cold water, 1 tbsp olive oil.
Half a red onion, finely diced
1 fresh mango, peeled and finely diced
1 red chilli, finely diced
2 tbsp freshly chopped coriander leaves
1 tsp red wine vinegar
Juice of half a lime
Salt and pepper
250ml soured cream
Juice of 1 and a half limes
Salt and white pepper
Combine the spice mix ingredients in a small shallow bowl and mix well. Marinade the lamb loins ensuring they are completely covered in the marinade. Leave them for an hour or so until you’re ready to cook.
In the meantime mix the salsa ingredients together and refrigerate until needed. Mix the sauce ingredients together refrigerate until needed.
Pre-heat the oven to 180°c. To cook the lamb bring a griddle pan to smoking point over a high heat on your stove, add the lamb loins (don’t add any extra oil) and be brave, you need them to char to achieve the desired flavour so let them sizzle for 2-3 minutes before turning and repeating on the other side. As long as your griddle pan is hot enough they won’t stick and you’ll achieve beautiful black chargrilled lamb loins. At this stage they will be quite rare so place them onto an oven tray and pop them into your oven for 4-5 minutes (medium pink). I wouldn’t recommend going past medium pink for a lamb loin.
Let the Lamb Loin rest for around 5 minutes. Meanwhile, heat a gas burner to high and using a pair of tongs drop a tortilla wrap, flat, directly onto the flame, it will blister and char sightly, leave it for 15-20 seconds before flipping and doing the other side. Set aside and allow them to fall over a rolling pin to gain some shape as they cool, repeat this with the remaining wraps.
Slice the lamb and then load each tortilla wrap with a fresh lettuce leave, the sliced lamb, some salsa and then the sauce.