2 (6 tacos)
- 400g trimmed lamb steaks
- 6+ tortillas (maize-corn ideally)
- 2-3 Tbsp Olive oil
- 1 large avocado cubed
- 1 large yellow onion sliced
- 3 medium sized tomatoes cubed
- 5 Tbsp Alderson’s Salsa Verde
- 2 small handfuls fresh coriander, chopped roughly
- Juice of 1 lime
- Pinch of Salt
- Sour cream – to add at the end if that’s your thing
Marinated lamb steaks complimented with our herby sauce make a great new take on a family favourite.
In a bowl marinade the steaks in the Salsa Verde covering all sides. Place the raw onion loosely on top of the meat and cover. Set aside for 2+ hours – ideally overnight.
Combine the tomato, avocado, coriander, salt and the lime juice, gently mix and set aside.
In a pan heat one tablespoon of olive oil. Take the onion from on top of the meat and cook until brown then set aside in small bowl.
In the pan add the rest of the olive oil and sear the lamb over a medium-high heat. Spread the remaining Salsa Verde on the steaks while cooking. Cook as preferred.
Once the meat is done, remove and let it rest. Cut into thin strips just before serving.
Serve with fresh tortillas or lightly brown them either side in your pan while your meat rests. Serve with the lamb, onion and tomato and avocado mix. Add sour cream and extra Salsa Verde if desired.