October 4, 2020
- SERVES 4
- PREP TIME 10 mins
- COOKING TIME 10mins
600g lamb backstrap (eye of loin)
1 tbsp Mexican seasoning
4 tortillas, warmed
A few halved cherry tomatoes
½ a small red onion, finely diced
Juice of one lime
¼ cup coriander leaves, roughly chopped
- Preheat barbecue to hot. Brush lamb with oil and rub in seasoning.
- Cook lamb on one side until moisture appears on top. Turn with tongs and cook until done to your liking. Cover lamb loosely and rest it for 3 minutes.
- To make the guacamole, smash the avocado and mix with the onion, coriander and lime juice.
- Slice lamb and serve on torillas with lettuce, tomatoes, guacamole and sour cream.
Provided by Lamb Australia https://www.australianlamb.com.au/recipes/lamb-wrap/