Lamb Soft Tacos
from the kitchen of Sharmagne Leland-St. John
1 pound minced lamb
4 corn tortillas
1 white onion, finely chopped
1 clove of garlic, minced
1 egg, beaten
2 tablespoons olive oil
2 ripe avocados
Juice of 1 large lime
1 large red onion, chopped
2 red bell peppers, chopped
2 firm tomatoes, seeded and chopped
2 tablespoons cilantro
Cilantro sprigs for garnish
Preheat the oven to 250°
Place the tortillas in the oven to warm them.
Mix together the lamb, white onion and
garlic. Add the egg and mix well to combine.
Heat the oil in an iron skillet and divide
the mixture evenly into 16 balls.
Fry the balls for 6-7 minutes until browned on
the outside and cooked in the middle.
Remove the avocado pit and scoop out the avocado
into a bowl. Using a fork mash them roughly then
add the lime juice and mix in.
Place a warmed tortilla on each plate and divide
the vegetable herb mixture between them. Spoon
the avocado mixture on top of the veggies. Place 4
meatballs on top of each and garnish with the sprigs