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Scotch Lamb Tacos with Za’atar and Baba Ghanoush

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Take your typical Mexican night to the next level with our Scotch Lamb Tacos. With lots of healthy accompaniments and vibrant fresh flavours, this dish is guaranteed to be a new family favourite.

How to cook & Ingredients

1 hour
30 mins
4

Nutritional Information per Serving

Energy

530 kcal

Fat

22g

Sat Fat

6g

Carbs

41g

Sugars

8.6g

Fibre

10g

Protein

37g

Salt

2.4g

Ingredients 

4 x 150g Scotch Lamb leg steaks

45g za'atar seasoning

1 tablespoon Scottish rapeseed oil

For the baba ghanoush:

2 aubergines, halved

1 tablespoon Scottish rapeseed oil

Juice of 1 lemon

2 garlic cloves, peeled

Small bunch freshly chopped mint leaves

Salt and pepper

For the pink pickled onions:

25g white sugar

200ml water

100ml white wine vinegar

2 red onions, peeled and thinly sliced

To serve:

8 x mini tortillas

40g fresh pomegranate seeds

Small bunch fresh mint leaves

50g low fat yogurt

Juice of 1 lime

Cooking Method

For the Scotch lamb:

  • In a bowl mix the lamb steaks and Za'atar seasoning together, ensuring the lamb is evenly coated. Tip: If you can't find Za'atar seasoning then make your own using 2 teaspoons each of cumin, sesame seeds, sumac and dried oregano. Cover and leave to marinate for an hour. Preheat the oven to 180°C, 160°C Fan, Gas Mark 4.

    1
  • Heat the oil in a non-stick frying pan over a high heat. Add the steaks and fry for 3 minutes on each side. Transfer to a non-stick baking tray and finish in the oven for a further 3-4 minutes. Allow the lamb to rest for a few minutes.

    2

For the baba ghanoush:

  • Season the aubergine halves with salt and pepper and drizzle with the oil. Put the two halves back together, wrap in foil and bake in the oven for 30 minutes.

    1
  • Remove the aubergine from the foil and scoop out the aubergine flesh. Place the flesh in a hot frying pan over medium to high heat and cook off for 5 minutes, to remove the excess moisture.

    2
  • Transfer to a blender or food processor and whizz together with the lemon, garlic and herbs. Season to taste.

    3

For the pickled onions:

  • Place the sugar, water and vinegar in a small pan and bring to the boil, add the sliced red onion and cook for 1 minute. Remove from the heat and allow to cool in the liquid, then drain and set aside.

    1

To serve:

  • To serve, heat the mini tortillas according to pack instructions. Top each tortilla with the baba ghanoush. Slice the meat, going against the grain and place on top of the aubergine mix. Sprinkle over the pickled onions, pomegranate seeds and mint leaves. Drizzle with the yogurt, finish with a squeeze of lime juice and serve immediately.

    1

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Serving Suggestion

Tip: If you can’t find Za’atar seasoning then make your own using 2 teaspoons each of cumin, sesame seeds, sumac and dried oregano

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