New Zealand Lamb| Peter Gordon
Ingredients
- 2 boneless lamb neck fillets
- 1 red chillies, thinly sliced (more or less to taste – or use a chilli sauce)
- 1 tsp fresh rosemary leaves (optional)
- 1 onion, peeled and thinly sliced
- 2 red peppers, halved, stem and seeds removed, thinly sliced
- 4 tomatoes, diced (or use canned chopped tomatoes)
- 1 avocado
- 1 lime (or ½ a lemon)
- 5 oz sour cream
- 4 flour tortillas
- 31/2 oz cheddar, coarsely grated
- a handful of freshly picked herbs (mint, coriander, flat parsley)
Directions
- Slice the lamb on an angle ½ cm thick and mix with half the chilli, the rosemary, 2 teaspoons vegetable oil and ¼ teaspoon salt
- Leave to marinate for at least 10 minutes
- In a fry-pan, caramelise the onions and peppers in a little vegetable oil then add the remaining chilli and tomatoes, and gently cook down to a dry stew
- Meanwhile, mash the flesh of the avocado with the juice of the lime, ¼ teaspoon of finely grated zest and a little salt
- Fold the sour cream in but only ripple it in, don’t mix it completely
- Cook the lamb strips in a very hot griddle pan or fry pan but only cook to medium, take from the pan and rest for a few minutes in a warm place
- Heat the tortillas up in the pan just to warm them through, then place on 4 plates and divide the onion pepper mix amongst them
- Lay the lamb strips on top
- Spoon on the avocado sour cream and sprinkle with the Cheddar and the fresh herbs