Greek Lamb and Fetta Tacos

INGREDIENTS

500g Diced Lamb
150g Greek Fetta, crumbled
8 mini Flour Tortillas
4 Green Oak Lettuce Leaves
250g Cherry Tomatoes
1 Cucumber, finely chopped
1/2 small Red Onion, finely chopped
2 Garlic Cloves, crushed
2 tsp Dried Oregano
2 tbsp Lemon Juice
1 1/2 tbsp Extra Virgin Olive Oil

For Herb and Garlic Yoghurt
3/4 Plain Greek Yoghurt
1 tbsp Lemon Juice
2 tbsp Fresh Basil, chopped
2 tbsp Fresh Oregano
1 Garlic Clove, crushed

METHOD

1. Place lamb, lemon juice, 1 tablespoon oil, dried oregano and garlic in a glass or ceramic bowl. Season with salt and pepper. Toss to coat. Set aside for 10 minutes to allow flavours to develop.
2. IMeanwhile, make Herb and Garlic Yoghurt; Combine yoghurt, lemon juice, basil, oregano and garlic in a bowl. Season with salt and pepper. Cover. Refrigerate until needed.
3. Heat a large frying pan over medium-high heat. Cook lamb, turning, for 4 to 5 minutes for medium, or until browned and cooked to your liking. Transfer to a plate. Cover with foil. Set aside for 5 minutes to rest
4. Heat remaining oil in pan. Cook tortillas, 1 at a time, for 10 seconds each side or until browned and heated through, adding a little extra oil to pan if needed.
5. Combine cucumber and onion in a bowl. Divide lettuce, lamb, tomato, cucumber mixture and fetta among tortillas. Serve topped with yoghurt mixture.

Recipe and image credit: Taste