Have leftover lamb from Easter? Make these incredibly yummy Greek-inspired lamb tacos and top them with feta, mint chimichurri sauce and tomato-mint salsa.
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A lamb roast makes a wonderful holiday meal! With Easter just passed, I’m guessing there’s a lot of leftover lamb out there looking for a creative repurposing ideas.
Sure you could just have plain old leftovers, but why not spruce them up a bit and make something brand new.
I made a 4 pound roast and it is just the two of us, so I figure that I can create three different lamb dishes. I took a third of what was left and put it with carrots, onions, potatoes in the crock pot for Lamb Stew (I’ll post that recipe soon).
But tonight, I thought I would make lamb tacos with a Greek flair – because lamb always reminds me of gyros.
I sliced the lamb in thin strips and sautéd it with onion, some of the mint chimichurri sauce as well as cumin, coriander and cinnamon. Toast up some tortillas with cheese. Top with lamb, feta, chimichurri sauce and tomato-mint salsa.
Easter Lamb Leftover Tacos with Mint Chimichurri and Tomato-Mint Salsa
Yields 4 servings
About 3 cups of trimmed roast lamb, cut into about ½ inch cubes
3 Tablespoons mint chimichurri, plus more for topping
¼ teaspoon ground cumin seed
¼ teaspoon ground coriander seed
¼ teaspoon ground cinnamon
1 Tablespoon olive oil
Salt and freshly ground pepper, to taste
1 cup grated Monterey Jack cheese
1/2 cup crumbled feta cheese
1 large red onion, sliced
1/4 cup fresh mint chiffonade
2 Tablespoons fresh parsley, chopped
8 corn tortillas
2 medium tomatoes, coarsely chopped
3 Tablespoons red onion, finely diced
2 cloves garlic, minced
1/4 cup fresh mint chiffonade
juice of lime
Salt and freshly ground pepper
Add 1 Tablespoon olive oil to frying pan over medium heat. Add onion, cumin, coriander and cinnamon and cook 1-2 minutes until almost tender.
Add lamb and mint chimichurri sauce. Season with salt and pepper to taste and warm through, about 4-5 minutes. Heat a non-stick skillet and toast tortillas just until brown spots start to appear. Flip tortilla and add Monterey Jack cheese to top. Continue to heat until cheese starts to melt.
Place on cheesy tortilla on plate. Top with lamb mixture, more chimichurri sauce (if desired), tomato-mint salsa, feta, mint and parsley.
To a small bowl, add chopped tomatoes, onion, garlic, lime juice and mint. Season with salt and freshly ground pepper.
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