Name: Greek-Style Lamb Tacos
Yield: Serves 4 (makes 8 tacos)
Cuisine: Mexican
Ingredients: ½ cup seeded, finely chopped cucumber; 1 cup plain Greek yogurt; 1½ teaspoons salt; 1 teaspoon black pepper; 1 tablespoon cumin seeds; 1 tablespoon granulated garlic powder; 2 cups shredded romaine lettuce; 1 large tomato, chopped; A few pinches salt; 4 teaspoons dried oregano; ¼ cup olive oil; 8 (6-inch) homemade flour tortillas, or store-bought tortillas, warmed; 1 (3-pound) butterflied boneless leg of lamb; ½ cup roughly chopped fresh dill; ¼ cup chopped red onion; ¼ cup red wine vinegar; 2 teaspoons finely chopped jalapeno chile pepper (seeds discarded, if desired); ½ teaspoon finely chopped garlic, smashed with the side of a knife into a paste

Preparation info

Serves
4
(makes 8 tacos)

Difficulty
Easy

Appears in

Tacos A-Z

By Ivy Manning

Published 2023

About

Take the fresh flavors of Greek gyros—lamb, garlic, fresh dill, oregano, fresh tomatoes, creamy yogurt sauce—and substitute the pita with puffy skillet-cooked flour tortillas and you’ve got a gyro-barbacoa taco mash-up made in heaven. Buy a boneless leg of lamb roast and discard the netting used to tie it or ask your butcher to butterfly the leg for you for this recipe. Since most leg of lamb roasts are at least 3 pounds, you’ll have delicious leftovers, which can be reheated and used for m