Lamb Backstrap Tortillas

Looking for a healthy, protein-packed meal that's ready in 20 minutes? Our lamb backstrap tortillas are perfect when you want something nutritious without compromising on flavour. Lean lamb backstrap is one of the healthiest cuts available - high in protein, low in fat, and packed with iron. Combined with fresh vegetables and served in soft tortillas, it's a delicious way to eat well for lunch, a quick gathering of mates and of course a quickmidweek dinner.

We are making these for the upcoming Footy Finals as a healthy and delicious alternative to pies and footy franks. Easy to eat, won’t break the bank and impressive enough for your foodie mates.

Ingredients

For the Lamb:

• 2-3 lamb backstraps

• 2 tbsp olive oil

• 1 tsp smoked paprika

• 1 tsp ground cumin

• 1 tsp crushed garlic

• Salt and pepper

• Juice of 1 lime

For the Tortillas:

• 6-12 flour tortillas (depending on if they are small or large)

• 1 cup Greek yoghurt

• 2 tbsp mint, finely chopped

• 1 cucumber, diced

• 1 red onion, thinly sliced

• 2 tomatoes, diced

• 1 cup rocket or baby spinach

• Crumbled feta cheese

• Lime wedges

Season the Stars: Rub lamb backstraps with olive oil, paprika, cumin, garlic powder, salt, and pepper. Let them sit while you prep the toppings (even 5 minutes helps).

Get the Toppings Ready: Mix yoghurt with chopped mint. Prep all your fresh toppings and arrange on a platter - this is half the fun!

Sear Like a Champion: Heat a heavy pan over medium-high heat. Sear the backstraps for 3-4 minutes each side for medium-rare (they'll continue cooking while resting).

Rest and Slice: Let the lamb rest for 5 minutes, then slice thinly against the grain. Squeeze lime juice over the sliced lamb.

Build Your Victory Tacos: Warm tortillas, spread with minty yoghurt, add lamb slices, and top with fresh vegetables and feta.

Pro Tips:

• Make it a DIY taco bar - everyone builds their own during ad breaks

• Double the recipe - these disappear faster than a Dusty Martin goal

• Prep the lamb earlier - it's delicious cold too, perfect for pre-game grazing

• The Daylesford Difference: Our grass-fed lamb backstraps are incredibly tender and full of flavour – and you can be confident that the meat is of the highest quality – grass-fed, no hormones or added nasties. Just green pasture and a lotta love.

Serves 6 hungry footy fans or 4 very hungry ones!

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Lamb Back Strap

from $23.00

Our Greenhills Natural lamb backstrap is essentially the rack or loin off the bone. It is lean and amazingly tender, with a lovely subtle flavour. The backstrap is perfect for a quick cook on the grill to rare or medium-rare and then sliced.

Trimmed approx. 250g - 300g

Untrimmed approx. 350g - 400g

*weights vary due to available carcass

Beyond Free-Range | Sustainable | Ethically Raised | Local Produce - Malmsbury

Style:

Select Style Trimmed Untrimmed (with fat)

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Champion's Lamb Backstrap Tortillas

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Servings: 6

Author: Sarah Lang

Looking for a healthy, protein-packed meal that's ready in 20 minutes? Our lamb backstrap tortillas are perfect when you want something nutritious without compromising on flavour. Lean lamb backstrap is one of the healthiest cuts available - high in protein, low in fat, and packed with iron. Combined with fresh vegetables and served in soft tortillas, it's a delicious way to eat well for lunch, a quick gathering of mates and of course a quickmidweek dinner.

We are making these for the upcoming Footy Finals as a healthy and delicious alternative to pies and footy franks. Easy to eat, won’t break the bank and impressive enough for your foodie mates.

Ingredients

For the Lamb

• 2-3 lamb backstraps
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 1 tsp ground cumin
• 1 tsp crushed garlic
• Salt and pepper
• Juice of 1 lime

For the Tortillas

• 6-12 flour tortillas (depending on if they are small or large)
• 1 cup Greek yoghurt
• 2 tbsp mint, finely chopped
• 1 cucumber, diced
• 1 red onion, thinly sliced
• 2 tomatoes, diced
• 1 cup rocket or baby spinach
• Crumbled feta cheese
• Lime wedges

Method

1. Season the Stars: Rub lamb backstraps with olive oil, paprika, cumin, garlic powder, salt, and pepper. Let them sit while you prep the toppings (even 5 minutes helps).
2. Get the Toppings Ready: Mix yoghurt with chopped mint. Prep all your fresh toppings and arrange on a platter - this is half the fun!
3. Sear Like a Champion: Heat a heavy pan over medium-high heat. Sear the backstraps for 3-4 minutes each side for medium-rare (they'll continue cooking while resting).
4. Rest and Slice: Let the lamb rest for 5 minutes, then slice thinly against the grain. Squeeze lime juice over the sliced lamb.
5. Build Your Victory Tacos: Warm tortillas, spread with minty yoghurt, add lamb slices, and top with fresh vegetables and feta.

Recipe Notes

Pro Tips:

• Make it a DIY taco bar - everyone builds their own during ad breaks
• Double the recipe - these disappear faster than a Dusty Martin goal
• Prep the lamb earlier - it's delicious cold too, perfect for pre-game grazing
• The Daylesford Difference: Our grass-fed lamb backstraps are incredibly tender and full of flavour – and you can be confident that the meat is of the highest quality – grass-fed, no hormones or added nasties. Just green pasture and a lotta love.
• Serves 6 hungry footy fans or 4 very hungry ones!

Did you make this recipe?

Tag @daylesfordmeatco on instagram and hashtag it #eatlocal