Lamb Steak Tacos with Slaw

Ingredients

• 1 pack Silver Fern Farms Lamb Steaks
• 2 Tbsp olive oil
• 150g red cabbage, sliced thinly
• 1 green onions, trimmed and sliced
• ½ bell peppers, seeds removed, thinly sliced
• 3 lime, 2 juiced and 1 to serve
• 1 avocado
• 1/2 tsp hot sauce/tabasco
• Pinch of chipotle powder
• 2 Tbsp coriander
• 1 Tbsp mayonnaise
• 1 Tbsp Greek Yogurt

Remove lamb from the fridge and packaging and set aside to bloom at room temperature for 10 minutes before cooking. Rub the Lamb Steaks with olive oil, salt and freshly cracked pepper.

Combine the red cabbage, green onions and bell pepper. Dress with remaining olive oil and juice of 1 lime. Season with salt.

For the whipped avocado blend avocado, hot sauce, chipotle powder, coriander, mayonnaise, Greek yoghurt and juice of one lime until smooth.

Heat a skillet or BBQ plate to medium-high heat. Cook the Lamb Steaks for 4 minutes each side for medium-rare.

Remove lamb from BBQ and transfer to a dish, cover loosely with foil and allow to rest for 5 minutes. Meanwhile heat the tortillas on the grill or in the oven.

Once rested slice the Lamb Steaks against the grain.

Fill warmed tortillas with slaw, slices of steak topped with whipped avocado and garnished with coriander and green chilli and served with lime wedges.