Serves 4
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For the pea guacamole:

To assemble:

  1. 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.
  2. 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.
  3. 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.
  4. Assemble each taco with some pea guacamole, sliced lamb, Feta and red onion.

Nutrition Facts

Per Serving: 396kcals, 16.7g fat (7.3g saturated), 39.2g carbs (6.9g sugars), 24.7g protein, 8.5g fibre, 0.392g sodium