A versatile cut to suit any occasion. Naturally lean and juicy, these steaks are a simple, healthy and delicious option for any day of the week.
Bloom the meat
Remove lamb from packaging and set aside to bloom for before cooking. Rub the lamb steaks with olive oil, salt and freshly cracked pepper.
Slice up extra flavor
Combine the red cabbage, green onions and bell pepper. Dress with remaining olive oil and juice of 1 lime. Season with salt.
Make Whipped Avocado
Blend avocado, hot sauce, chipotle powder, cilantro, mayonnaise, Greek yogurt and juice of one lime until smooth.
Cook the meat
Heat a skillet or BBQ plate until moderate/medium-hot. Cook the lamb steaks for 4 minutes each side for medium rare.
Give it a rest
Remove lamb from BBQ and cover with foil. Leave to rest for 8 minutes before slicing. Meanwhile heat the tortillas on the grill or in the oven.
Serve it up
Fill warmed tortillas with slaw, slices of steak topped with whipped avocado and garnished with cilantro and green chili and served with lime wedges.