Grilled NZ Lamb & Verde Tacos

Farrah’s 6" Flour Tortillas
Lamb tenderloin – seared and baked medium
Red and Yellow peppers – grilled and sliced
Black pinto beans
Feta or Goats cheese
Micro leaf salad
Red onion – thinly sliced
Salsa Verde

Grill your peppers with a little olive oil on a griddle or preferably blacken over an open flame. Once cooled, peel the charred skins and slice. Make a simple dressing using lime juice, olive oil and sugar for your peppers.  

Season and brown your lamb tenderloin and bake at 180°C until pink in the middle, allow to rest and slice thinly. 

Warm your flour tortilla in a hot plate or pan, start building your taco with a few black pinto beans, micro leaf salad, red and yellow peppers, crumbed goats cheese, few slices of thinly sliced red onion and top off with a drizzle of Salsa Verde.