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Marissa Bolden

Lamb Street Tacos

Cast-iron lamb tossed with fresh herbs oregano, basil, mint, cilantro, garlic, and lemon zest for these mini tacos. Simple yet bold, they offer savory richness with garden-fresh brightness.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • Ingredients
  • 2 lbs lamb loin chopped or minced
  • 2 Tbsp olive oil
  • 2 tsp crushed red pepper flakes
  • 4 cloves garlic minced
  • ½ red onion minced
  • 1 Tbsp sea salt
  • 1 Tbsp oregano
  • 4 basil leaves minced
  • 3 mint leaves minced
  • 2 tsp black pepper
  • 1 lemon zested and juiced
  • Topping
  • 15 mini corn tortillas warmed
  • ½ red onion minced
  • ½ bunch cilantro minced
  • Lime wedges for serving

Method
 

  1. In a bowl, combine the olive oil, herbs (oregano, basil, mint), minced garlic, crushed red pepper flakes, sea salt, minced red onion, and lemon juice and zest.
  2. Add the lamb to the mixture and marinate for at least 30 minutes, or preferably overnight, in the refrigerator.
  3. Heat a cast iron skillet over high heat.
  4. Add the marinated lamb to the hot skillet and cook for 10 minutes, or until a char is formed and the lamb is cooked through.
  5. Remove the lamb from the heat.
  6. Warm the corn tortillas. Fill each tortilla with the cooked lamb.
  7. Top with a squeeze of fresh lime juice, minced red onion, and minced cilantro. Serve immediately.