Lamb, Arugula and Feta Taco

By • March 31, 2014 • 8 Comments

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Serves 4

  • 8 (6-inch) corn tortillas
  • 1 tablespoon olive oil
  • 2 garlic cloves, chopped
  • 1 teaspoon ground coriander
  • 1/4 teaspoon cayenne
  • 1 pound ground lamb
  • Kosher salt and freshly ground black pepper
  • 2 teaspoons fresh lemon juice, plus wedges for serving if desired
  • 1/2 cup crumbled feta
  • 1 cup baby arugula
  1. Char tortillas: if using a gas stove, place tortillas directly on stove above flame; cook, turning once, until tortillas puff and char in spots, 2 to 3 minutes total. (If using electric or induction stove, heat a large cast iron skillet over high heat until very hot; scatter water over tortillas using fingertips and cook tortillas in dry skillet until puffed and charred in spots, as if over gas flame in instructions above.) As tortillas become charred, enfold and stack tortillas in a clean kitchen towel.
  2. Heat oil in a large skillet over medium-high. Add garlic, coriander and cayenne and cook 1 minute. Stir in lamb and cook, breaking up meat with a wooden spoon, until crispy and browned, 6 to 8 minutes. Season with salt, pepper and lemon juice. Divide meat among tortillas and top with feta and arugula.
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10 months ago Ntailleart

I dressed the greens as suggested and these were a hit. I think next time I would increase the seasonings on the lamb- they came across as more subtle than I typically do.

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about 1 year ago NatWhit

I agree the tacos were a little dry, so I added a bit of plain greek yogurt-- perfect! My husband requested that we make these weekly. Thanks for the idea, Caroline!

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about 1 year ago wendy burna

Try with a creamy horseradish or some juice from the pan.

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about 1 year ago Regine

Same thing with me FTM. I made this for dinner last night. It was very good and tasty, but a but on the dry side. Usually when tacos are filled, there is a bit of "wetness" in them in the form of i.e. salsa, sour cream, beans, etc. Maybe this is what I missed in mine. Next time, I may like you add a bit of vinaigrette or dressing to the greens just to provide some wetness.

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about 1 year ago ftm

The flavors were absolutely great! Even with ground lamb being so pricey it was still a budget dinner because so few ingredients.

It came out a little tiny bit dry for me. It's possible I abused my lamb and dried it out, or that my tortillas were thick - I might just try dressing the greens next time.

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about 1 year ago Regine

Bought ingredients. Making them for dinner tomorrow. But tonight I warmed a few corn tortillas on my gas stove as instructed to try with some leftover salmon; and, boy, the idea of warming tortillas this way is great. Love the "charred" taste.

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about 1 year ago wendy burna

My boyfriend loves it with duck

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about 1 year ago marissa wertheimer

Mmm, just back from Dallas where I luxuriated in Velvet Taco's fried oyster version. Since moving to San Francisco 18 years ago I can never get my jones for mexican food satisfied. Can't wait to try these!