Lamb Tacos with Tomato & Pineapple salsa and Lemon yoghurt

So how lucky I am to have won a jammy Weber BBQ with TodayFm and Bord Bia for simply dishing up this - Winner winner Lamb Taco Recipe! 

Way back in August this Summer I heard of a competition on TodayFm with Anton Savage along with Bord Bia where they were looking for people to submit their favourite lamb dishes. 

Naturally I jumped at this opportunity as I have so many recipes using lamb from my time in Ballymaloe. 

I must admit previous to Ballymaloe I rarely ever ate lamb. I didn't appreciate the flavour or understand exactly how versatile a meat it can be. I also previously thought it was just a meat used at Easter and cooked for a Sunday roast. 

This recipe uses leg of lamb to make the most tender, moist, sweet and juicy tacos that will pack a serious punch. Making the tacos is optional but I really enjoyed making them from scratch. I've experimented since and introduced tomato puree and rosemary into them to add an extra kick of flavour. 

Hope you enjoy this recipe and if you try them out do let me! 

Ingredients:
Lamb marinade:
500g boneless leg of lamb
1 lime (juiced)
1 green chilli
2 tbsp. olive oil
1/2 teaspoon cumin
Salt & freshly ground pepper

Tacos:
450g plain flour
1 dessertspoon salt
75g butter
225ml warm water (body temp)

Salsa:
3 ripe tomatoes
1 clove of garlic
1/2 red chilli
1 avocado
1 small pineapple
2 tbsp. fresh coriander
2 limes
salt, freshly ground pepper and sugar to taste

Yoghurt dressing:
100ml plain greek yoghurt
finely grated rind of 1 lemon
salt & freshly ground pepper

Garnish:
Spring onions,
Radishes
Lime wedges


Method: 
Combine the finely chopped green chilli, garlic and coriander, lime juice, oil, salt and pepper and cumin in a large resealable bag. Add the lamb pieces and toss to coat. Marinate for at least 1hr or ideally overnight.

Tacos: 
Sieve the flour and salt together in a bowl and rub in the butter. Add in the warm water slowly to make a sticky dough. Knead the dough on a floured board until it is smooth and no longer sticky. Keep the dough covered with a warm damp cloth.
Take approx. 25g pieces of the dough at a time and knead, folding it back on itself to trap in air. Make a ball and flatten it. Place the flattened ball on a floured board and roll it out with a floured rolling pin until very thin.
Roll into 6-7 inch rounds.
Heat a frying pan until nearly smoking hot and slap a tortilla straight onto the pan, cook for 30-45seconds on one side and turn over and cook for a further 30-45seconds. Cover with a warm tea towel and keep in a low oven (less than 60ºC) to keep them warm.

Salsa:
Roast the garlic clove in a dry frying pan until the skin is darkened. Remove the garlic clove and crush using sea salt to a paste. Peel the tomatoes by scoring the bottom of them with a X and then placing them in boiling water for 1minute and plunging them into ice cold water.
Peel off skin and slice them into chunky pieces for the salsa.
Mix in the garlic paste with the tomatoes, squeeze in juice of 1 lime, roughly chopped coriander and finely chopped red chilli. Peel and dice the pineapple into small cube seized pieces. Slice the avocado just before serving and add to the salsa. Season to taste and mix up.

Lemon yoghurt: finely grate one lemon and juice of 1/2 a lemon and mix into the greek yoghurt. Season to taste.

Heat a frying pan with a little olive oil. Remove the meat from the marinade and fry in batches over a high heat until cooked.
Assemble tacos by placing hot lamb onto the warm taco, cover with some fresh salsa and drizzle with the lemon yoghurt dressing.
Scatter finely chopped onions and radishes over and serve alongside some lime wedges.

The Weber BBQ - Thank you TodayFm and Bord Bia!