INGREDIENTS
Marinade
1 lb American lamb stew meat
2 tsp minced garlic
1 and 1/2 tsp dried oregano
2 tbsp olive oil
Zest of half a large lemon
2 tbsp lemon juice
Generous pinch salt + pepper
For Serving
tortillas
cucumber, chopped
roma tomatoes, diced
red onion, sliced
fresh greens
tzatziki
feta cheese
a squeeze of lemon juice
DIRECTIONS
Marinate the Lamb: Add the lamb to a Tupperware container with all the marinade ingredients. Attach the lid tightly and shake to combine everything. Let marinate in the fridge for about 1 hour.
Grill the Lamb: Heat your grill over medium heat. Add the lamb to a grill pan and cook, stirring occasionally, for 6-10 minutes. Cut into one of the larger pieces to check for doneness - if a larger piece is done, the rest should be too. Smaller pieces will be well done, and larger pieces will be medium well. USDA recommends an internal temperature of 145 degrees, followed by a 3 minute rest when finished cooking.
Serve + Store: Assemble your tacos with all the fixings! Enjoy immediately. Store leftover lamb meat in an airtight container in the fridge for 2-3 days.
