Clement Pedro, Author at Woolworths TASTE

Bacon recipes

Lamb’s tails with monkeygland sauce

40 minutes

Braai recipes

6 recipes that will transform your roast lamb leftovers

Lamb recipes

Lamb tacos

15 minutes

Lamb tacos

Serves 6

Difficulty Easy

Prep Time 20 minutes

Cooking Time 15 minutes

Ingredients

For the chipotle crème:

3 T Woolworths chipotles in adobo sauce
1 lime, zested and juiced
¾ cup crème fraîche
salt, to taste

For the corn-and-tomato salsa:

2 T canola oil
250 g frozen corn
100 g Woolworths piccolini cherry tomatoes, halved
salt, to taste

For the tacos:

3 Woolworths turmeric wraps
3 Woolworths fresh tortilla wraps
¼ cabbage, finely shredded or sliced
300 g leftover roast leg of lamb, sliced
50 g Woolworths jalapeño cones in brine, roughly chopped or sliced
1 jalapeño, sliced into thin rings
1 x 90 g sachet Woolworths pickled red onion petals

Method

1. To make the chipotle crème, place the chipotles and their sauce, lime zest and juice, crème fraîche and salt in a blender, blend until smooth and taste to adjust the seasoning.

2. To make the corn-and-tomato salsa, heat the oil in a pan over a medium heat. Add the corn and stir-fry until it begins to brown. Remove from the pan, add the cherry tomatoes, season with salt and stir to combine.

3. Toast the wraps until charred over an open flame on a gas burner or in a pan over a high heat. This adds flavour and makes the wrap more malleable.

4. Add some shredded cabbage, lamb and pickled jalapeño to a wrap. Serve the corn-and-tomato salsa, pickled onions, jalapeños and chipotle crème on the side. If you like, add coriander.

Find more lamb recipes here.

Photographs: Jan Ras
Production: Abigail Donnelly
Food assistant: Emma Nkunzana

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Ingredients

Method