Spiced Lamb Fillet Tacos with Chipotle Sour Cream

Serves 4

Prep Time 15 minutes

Cook Time 10 minutes


2 x lamb neck fillets weighing approx 400g each 
1 tablespoon chilli flakes
1 tablespoon cumin seeds
1 tablespoon coriander seeds
1 teaspoon fennel seeds
Around 2 teaspoons chipotles in adobo (finely chopped) or chipotle hot sauce (or to taste)
250g sour cream
Large handful coriander, finely chopped
1 small onion, finely diced
Corn tacos, to serve
Hot sauce, to serve
Lime wedges, to serve



Lamb neck fillet is a quick cook cut that’s perfect for the BBQ: give it a rub with spices then cook it over medium-high heat for a tasty crust and tender pink meat. We love to chop it and pile it into tacos with a smoky chipotle sour cream and plenty of fresh herbs.

Spiced Lamb Fillet Tacos .jpg

1. Combine the coriander seeds, cumin seeds and fennel seeds in a dry frying pan and toast until fragrant.

Spices Toasting .jpg

2. Lightly crush the spices in a pestle and mortar and mix in the chilli flakes and some salt.​​​​​​​

Spices Combined .jpg

3. Combine the chipotle in adobo or chipotle hot sauce with the sour cream, to taste. Set aside.​​​​​​​

Chipotle Sour Cream .jpg

4. Combine the finely chopped onion, coriander and chives. Set aside.​​​​​​​

Diced onion and coriander .jpg

5. Light 2 gas burners on the Jupiter Outback BBQ and set the heat to medium. Once hot, rub the lamb with a little oil and season with salt. Place the lamb over indirect heat and cook for around 10 minutes, or until an instant read thermometer registers 60C.​​​​​​​

Lamb Fillet Cooking.jpg

6. Once cooked, allow the lamb to rest for 5 minutes.​​​​​​​

Lamb Fillet Resting .jpg

7. Dice the lamb (it’s easier to eat diced than sliced) and eat in the tacos with the chipotle sour cream, onion-herb mixture and hot sauce.​​​​​​​​​​​​​​

About the recipe author

Helen Graves The Author

Helen Graves is an award-winning recipe, food and travel writer with a particular interest in barbecue. She writes freelance for many major food and drink publications and is editor of Pit, the UK's first independent magazine about live-fire cooking. Helen has created a series of exclusive recipes for Outback that focus on maximising flavour for the home cook using lots of spices, fresh herbs and BBQ techniques.