Barbecued lamb steak tacos with poblanos rajas & chimichurri

Barbecued lamb steak tacos with poblanos rajas & chimichurri

By
From
Cantina
Serves
6
Makes
12
Photographer
Chris Middleton

Lamb in a sandwich. The Turks and Greeks have been duelling over who has the best for centuries, but I love both equally! Most Mexican lamb recipes call for slow-cooking barbecoa-style. You could do this with lamb belly for this recipe, but lamb leg steaks during spring are an undervalued cut, in my opinion. You could also use lamb loin and fillets (tenderloin) if you’re feeling fancy. Here, the briefly seared spiced lamb is sliced and tossed with a smoky poblano chilli stew and served with fresh chimichurri.

Ingredients

Quantity Ingredient
oil, for brushing
12 Tortilla dough
New-style chimichurri

Marinated lamb

Quantity Ingredient
1kg free-range lamb leg steaks
100g Latin spice rub
100ml extra-virgin olive oil
squeeze lime

Poblanos rajas

Quantity Ingredient
100ml olive oil
3 poblano or bullhorn chillies, thinly sliced into strips
4 garlic cloves, thinly sliced
50ml sherry vinegar
50ml dark beer
50g sugar
50g chipotle in adobo, chopped
500g low-fat sour cream
salt

Chopped salad

Quantity Ingredient
300g iceberg lettuce hearts, roughly chopped
4 breakfast radishes, thinly sliced
1 red onion, thinly sliced
100g ickled jalapenos, sliced
or 100g Mexican-style pickles
1 large handful mint leaves
80ml Latin vinaigrette

Method

  1. To prepare the lamb, coat the meat with the Latin spice rub, cover and refrigerate for at least 4 hours, or overnight.
  2. To prepare the poblanos rajas, heat the oil in a medium frying pan over medium–low heat. Cook the chilli and garlic for 10 minutes or until softened. Add the vinegar, beer, sugar and chipotle, if using, and simmer, until reduced to a caramel. Add the sour cream and simmer over low, until reduced to a rich stew. Season with salt.
  3. Preheat the barbecue chargrill to medium–high.
  4. Brush the lamb with oil and a squeeze of lime and grill for 4 minutes each side, or until done to your liking. Remove from the barbecue and set aside on a plate to rest for 5 minutes.
  5. Heat a medium non-stick frying pan over high heat. Lightly spray with oil and briefly fry the tortillas to warm them. Stack the tortillas, wrap in a warm damp tea towel (dish towel) and set aside to keep warm.
  6. To prepare the salad, place the lettuce, radish, onion, jalapeño and mint in a medium bowl. Add the dressing and toss to coat. Transfer to a serving bowl.
  7. Thinly slice the lamb, discarding any fat or sinew. Roughly chop and mix with enough rajas to bind. Transfer to a serving bowl.
  8. To serve, place the tortillas, lamb, poblanos rajas, salad and chimichurri in individual serving bowls and plates and arrange on the table. Invite your guests to build their own tacos.
Tags:
Latin
Mexican
Mexico
Cantina
Paul Wilson
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