Pulled Lamb Tacos

Pulled Lamb Tacos

Shredded roast lamb served on soft and fluffy flour tortillas, topped with a minty home-made tzatziki sauce. Perfect for a quick weeknight meal.

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Prep Time: 15

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Cook Time: 10

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Serves: 6

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Difficulty: easy

Ingredients

Tacos:

  • 6 flour tortillas
  • 2 tomatoes, sliced

Sauce:

  • 125 ml or 1/2 cup tomato sauce
  • 30 ml or 2 tbsp light soy sauce
  • 62.5 ml or 1/4 cup brown sugar
  • 15 ml or 1 tbsp white vinegar
  • 125 ml or 1/2 cup water
  • 5 ml or 1 tsp Robertsons Steak & Chops
  • 5 ml or 1 tsp Robertsons Paprika
  • 750 ml or 3 cups shredded roasted lamb

Tzatziki:

  • 250 ml or 1 cup plain yoghurt
  • 125 ml or 1/2 cup grated cucumber
  • 1 clove grated garlic
  • 15 ml or 1 tbsp lemon juice
  • 15 ml or 1 tbsp olive oil
  • 15 ml or 1 tbsp mint
  • 1 ml salt, to taste
  • Serving Size 6

    Amount per serving

    • Energy 4491
    • Protein 155.3g
    • Carbohydrate incl. fibre 771.7g
    • Carbohydrate excl. fibre 743.5g
    • Sugar 9.1g
    • Fibre 28.2g
    • Fat 76.2g
    • Saturated Fat 30.1g
    • Unsaturated Fat 38.0g
    • Monounsaturated Fat 28.6g
    • Polyunsaturated Fat 9.4g
    • Trans Fat 0.0g
    • Cholesterol 213mg
    • Sodium 1013mg
    • Salt 2.53g
    • Calcium 25%
    • Iron 95%
    • Potassium 57%
    • Vitamin C 13%
    • Vitamin A 18%

Directions

  1. In a small pan, combine all the sauce ingredients, leaving out the lamb and cook over medium heat for 10 minutes.

  2. Remove the sauce from the heat and stir through the lamb and set aside.

  3. In a bowl, combine all the tzatziki ingredients and season to taste. Heat the tortilla wraps according to packaging.

  4. Form the taco by spreading a tablespoon of the tzatziki on the tortilla, arrange the tomato slices in the middle and top with the lamb. Serve immediately.