Spiced Lamb Fillet Tacos with Chipotle Sour Cream
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
SHARE THIS RECIPE
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.
1. Combine the coriander seeds, cumin seeds and fennel seeds in a dry frying pan and toast until fragrant.
2. Lightly crush the spices in a pestle and mortar and mix in the chilli flakes and some salt.
3. Combine the chipotle in adobo or chipotle hot sauce with the sour cream, to taste. Set aside.
4. Combine the finely chopped onion, coriander and chives. Set aside.
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.
6. Once cooked, allow the lamb to rest for 5 minutes.
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.