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For the pea guacamole:
- Put the lamb leg steaks in a sealable bag and add the garlic, paprika, cumin, vegetable oil and some salt and pepper. Place in the fridge to marinate for one hour.
- In the bowl of a food processor, combine the peas, red onion, chillies, coriander, mint and lemon juice and whizz to combine. Add a splash of water and whizz again. Season to taste with salt and pepper.
- Heat a griddle pan or barbecue to a high and cook the lamb for 2-3 minutes per side or until cooked to your liking. Transfer to a plate, tent loosely with foil and allow to rest for five minutes, then slice against the grain.
- Assemble each taco with some pea guacamole, sliced lamb, Feta and red onion.
Per Serving: 396kcals, 16.7g fat (7.3g saturated), 39.2g carbs (6.9g sugars), 24.7g protein, 8.5g fibre, 0.392g sodium
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