Lamb Tacos with Fermented Lemon Chermoula and Feta
These are the most delicious lamb tacos made with fresh sourdough tortillas, marinated lamb, and fermented lemon chermoula. This affordable recipe is made with tender and juicy yogurt-marinated lamb stew meat.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 50 minutes
- Yield: 8 servings
- Category: Mains
- Method: Grilled
Ingredients
Marinated Lamb
- 2 pounds lamb stew meat
- 1 teaspoon paprika
- 1 teaspoon cumin
- 2 teaspoons oregano
- 1 clove garlic, crushed and minced
- 1 tablespoon lemon juice
- 3 tablespoons yogurt
- 1 teaspoon red pepper
- 1 teaspoon salt
Chermoula
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh cilantro, chopped
- 1 tablespoon fermented lemon rind, rinsed and minced
- 1 garlic clove, minced
- 1 teaspoon ground cumin
- 1/4 tsp cayenne
- 1/4 cup olive oil
- 3 tablespoons lemon juice
Tacos
- Lettuce
- Cucumbers
- Feta
- Tortillas
Instructions
- Start preparing this recipe the evening before you plan to serve it.
- Pat the lamb dry with a paper towel, and cut it into bite-sized pieces.
- Whisk together the marinade ingredients, and add the lamb and marinade to a bowl. Toss to coat the lamb in the marinade evenly.
- Cover the bowl and marinate in the fridge overnight.
- Prepare the chermoula by mixing all the listed chermoula ingredients.
- Heat a large skillet over medium.
- Add the marinated lamb to the skillet and sear on all sides. (You will need to drain off some liquid and fat)
- While the lamb cooks, warm the tortillas and prepare the lettuce, cucumbers, and feta.
- Add some lettuce, seared lamb, cucumbers, and crumbled feta cheese to a tortilla and spoon some chermoula over the taco.
