Lamb Rump & Grilled Capsicum Tacos
with Charred Corn, Avocado & Pickled Cucumber
- Gluten
- Soy
- Wheat
- Eggs
- May contain traces of allergens
- Milk
- Soy
Looks like our tacos are evolving into their ultimate phase! These new and improved tacos come equipped with tender lamb rump, cooked to perfection, pickled cucumber, avocado and for their finishing move - smokey grilled capsicum. These are some seriously S-class tacos.
Ingredients
1
Avocado
1
Brown Onion
1
Capsicum
1 packet
Coriander
1 tin
Sweetcorn
1
Cucumber
350 g
Lamb Rump
1 sachet
Mexican Fiesta Spice Blend
6
Mini Flour Tortillas
(Contains: Gluten, Soy, Wheat May be present: Milk, Soy.)
1 packet
Smokey Aioli
(Contains: Eggs May be present: Milk.)
Utensils
Cooking Steps
• See ‘Top Roast Tips!’ (below left). • Preheat oven to 220°C/200°C fan-forced. Lightly score lamb rump fat in a criss-cross pattern. • Place lamb, fat-side down, in a large frying pan (no need for oil!). Place pan over medium heat and cook, undisturbed, until golden, 10-12 minutes. • Increase heat to high and sear lamb rump on all sides for 30 seconds.
TIP: Starting the lamb in a cold pan helps the fat melt without burning.
• Meanwhile, thinly slice cucumber into rounds. • In a small bowl, combine the white wine vinegar and a good pinch of sugar and salt. • Add cucumber to the pickling liquid with just enough water to cover cucumber. Set aside.
• SPICY! This spice blend is hot! Add less if you're sensitive to heat. Combine Mexican Fiesta spice blend and a drizzle of olive oil in a second small bowl. Season with salt and pepper. • Transfer lamb, fat-side up, to a lined oven tray. Use back of a spoon to spread spice mixture over the lamb. • Roast for 15-20 minutes for medium or until cooked to your liking. • Remove lamb from the oven, cover with foil and set aside to rest for 10 minutes.
TIP: The lamb will keep cooking as it rests!
• While the lamb is roasting, thinly slice capsicum and brown onion (see ingredients). • Drain sweetcorn. • Wipe out frying pan, then return to high heat with a drizzle of olive oil. Cook capsicum, onion and corn, tossing, until tender and slightly charred, 4-5 minutes.
• Meanwhile, slice avocado in half, scoop out flesh and thinly slice. • Microwave mini flourtortillas on a plate in 10 second bursts, until warmed through.
• Drain pickled cucumber. • Thinly slice lamb and bring everything to the table to serve. • Spread each tortilla with smokey aioli. • Build each taco with some lamb rump, grilled veggies, avocado and pickled cucumber. • Tear over coriander to serve. Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: The Mexican spice rub was praised for its amazing flavour, though some found the overall taste underwhelming.
- Ease of prep: Quick and easy to make, though a few noted it was slightly more time-consuming than expected.
- Suggestions: Some preferred fresh cucumber over pickled and added jalapeños for extra kick.
- Portions: The meal was surprisingly filling, with enough to satisfy two people comfortably.
