Lamb Tacos

Ingredients

• 22.5 ml, plus more for cooking (divided)olive oil
• about 300 gbaby Dutch potatoes
• 454 gground lamb
• 3 cloves, mincedgarlic
• about 50 gyellow onion, finely diced
• 5 mldried oregano
• 5 mlkosher salt
• 5 mldried rosemary
• 1.25 mlblack pepper
• 10fajita-size flour tortillas
• about 150 gyellow cherry tomatoes, halved
• 170 gcrumbled feta cheese
• about 10 gfresh dill
• juice of ½ lemonlemon
• ¼red onion, sliced paper-thin
• about 120 gtzatziki

Instructions

1. 1

   Heat the oven

   Preheat the oven to 230°C (450°F).

2. 2

   Prepare the ingredients

   While the oven heats, cut the potatoes and prepare the remaining ingredients.

3. 3

   Roast the potatoes

   Spread the potatoes on a large baking tray. Drizzle with 15 ml olive oil, 2.5 ml salt and oregano, then toss to coat. Roast for 15–20 minutes, turning them once halfway through, until brown and crisp. When they come out of the oven, squeeze over the lemon juice and scatter with 1 tablespoon fresh dill. Toss and set aside.

4. 4

   Brown the lamb

   While the potatoes roast, heat a large frying pan over medium-high heat. When it is very hot, add the remaining olive oil and swirl to coat the pan, then add the lamb. Press it down with a spatula and leave it undisturbed for at least 3–4 minutes. Sprinkle the top with the remaining teaspoon of salt. Once the lamb is crisp and brown underneath, turn it with a wooden spoon and brown the other side. After a few minutes, break up the meat with the spoon and add the garlic, oregano, salt, paprika and black pepper. Continue cooking until the lamb is cooked through, then transfer it to a plate and wipe the pan clean.

5. 5

   Crisp the tacos

   Warm the tortillas in the microwave for 30 seconds to make them pliable. Add about ¼–⅓ cup lamb to each tortilla and sprinkle with a few tablespoons of feta, then fold each one in half. Heat the lamb pan over medium-high heat and add a little more olive oil, or use olive oil cooking spray or no oil. Cook two tacos at a time over medium heat until one side is brown and crisp, then turn and crisp the other side. Repeat with the remaining tacos.

6. 6

   Add the toppings

   When all the tacos are crisp, open them and add a few roasted potatoes, a dollop of tzatziki, tomatoes and plenty of fresh dill.

What are lamb tacos?

Tacos are a Mexican format, while this filling draws on Mediterranean flavours associated with gyro-style seasoned lamb, feta and tzatziki. The combination makes a crisp, savoury taco with cool, tangy toppings.

This version roasts potatoes alongside the lamb and folds feta inside the tortillas before they are crisped. Fresh tomatoes, red onion and dill go on at the end, keeping their texture and brightness.

Nutrition and macros by portion

The nutrition label shows one serving as written: 322 calories, 13g protein, 22g carbs, 20g fat.

The tortillas and potatoes contribute most of the carbohydrates, while lamb and feta provide protein and much of the fat. To balance the plate, serve a taco with extra tomatoes or a green salad.

Seasoning the lamb

Crisp lamb: Press the mince against a very hot pan and leave it alone for the initial browning. Breaking it up too early prevents a well-browned surface.

Seasoning note: The ingredient list includes rosemary, but the method does not say when to add it; it mentions paprika, which is not listed as an ingredient. Check your seasoning list before cooking rather than assuming either is included.

Getting crisp potatoes

Even pieces: Cut the potatoes into similar-sized pieces so they roast at a similar pace. Spread them across the tray rather than piling them up.

Turning and finishing: Toss the potatoes once halfway through roasting. Add the lemon juice and dill after they leave the oven so the herbs stay fresh.

Making the tortillas pliable

Warm first: A brief 30-second microwave warm-up makes the tortillas easier to fold without splitting. Keep them covered while you fill them if you are assembling in batches.

Crisp in batches: Cook two folded tacos at a time, leaving room in the pan to turn them. A medium heat helps brown the outside while the filling warms and the feta softens.

Knowing when they are ready

Lamb: Look for a browned, crisp surface before turning, then continue cooking after breaking up the meat until it is cooked through.

Tacos: Turn them when the underside is golden and crisp. The finished tortillas should hold their folded shape but still open for the toppings.

Serving the tacos

Add the potatoes, tzatziki, tomatoes and dill after crisping, so the fresh toppings do not soften the tortillas in the pan. Thinly sliced red onion is listed among the ingredients, though the method does not specify when to add it; it can be served with the other toppings.

Serve straight away while the tortillas are crisp. A simple green salad or extra chopped tomatoes makes an easy accompaniment.

Recipe notes & tips

• Use a large tray and spread out the potatoes so they roast rather than steam.
• Wait for the pan to become very hot before adding the lamb.
• Warm the tortillas just before filling to make them easier to fold.
• Crisp the tacos in batches so there is space to turn them.
• Add the tzatziki and fresh toppings after frying to keep the shells crisp.
• The method and ingredient list differ on salt and seasonings, so check those amounts before cooking.

Variations

• Add the rosemary: Include the listed dried rosemary with the lamb seasoning.
• Use green tomatoes: Swap in halved green cherry tomatoes for a different sharp note.
• Try a different herb: Replace some of the dill with chopped fresh parsley.
• Add cucumber: Serve finely diced cucumber with the tzatziki for extra crunch.
• Change the cheese: Use a little less feta for a milder, less salty filling.

Common mistakes to avoid

• Moving the lamb too soon: Leave it undisturbed for at least 3–4 minutes so it can brown.
• Crowding the potatoes: Spread them out on the tray to help them crisp.
• Overfilling the tortillas: Keep to about ¼–⅓ cup lamb so each taco folds and crisps properly.
• Adding toppings before frying: Crisp the filled tortillas first, then add tzatziki and vegetables.
• Cooking too many tacos at once: Work in batches of two so each taco has room to brown.

How to store

Store leftover lamb and potatoes separately from the tortillas and fresh toppings in covered containers in the fridge, and use within 3 days. Reheat the lamb and potatoes until piping hot, then assemble and crisp the tacos just before serving; the fully assembled tacos will lose their crunch in storage.

Frequently asked questions