These lamb tacos, using leftovers from Easter lamb dinner, have amazing flavor & texture. Each tortilla is packed with lamb, Mint Chimichurri and a Tomato-Mint salsa.
Recipe originally posted April, 2017 and Updated April, 2022.
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Easter Lamb Leftover Tacos with Mint Chimichurri and Tomato-Mint Salsa
Yields 4 servings with 2 tacos each
Ingredients:
Taco Filling
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
Taco Toppings
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
Tomato-Mint Salsa
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
Yields 4 servings with 2 tacos each
Ingredients:
Taco Filling
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
Taco Toppings
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
Tomato-Mint Salsa
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
Directions:
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.
Tomato-Mint Salsa
To a small bowl, add chopped tomatoes, onion, garlic, lime juice and mint. Season with 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.
Tomato-Mint Salsa
To a small bowl, add chopped tomatoes, onion, garlic, lime juice and mint. Season with salt and freshly ground pepper.
Other lamb recipes you may enjoy!
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