• For the lamb:
  • 250g leftover roast lamb, shredded
  • 2 tsp dried oregano
  • 2 tsp chilli powder
  • 2 tsp ground cumin
  • 2 tsp smoked paprika
  • 1 tsp salt
  • 4 taco shells
  • To serve:
  • 4 radishes, very finely sliced
  • 6 sprigs coriander, leaves picked
  • Pickled jalapenos
  • 100ml sour cream
  • 1 lime, cut into quarters


  1. Place 1tbsp oil in a large frying pan with the spices. Cook for just a minute so the spices lose their rawness, then add the lamb and mix everything together really well. Continue to cook until piping hot and the spices have evenly coated the lamb.
  2. To assemble
  3. Fill each taco shell with ¼ of the lamb mix and top with the radishes, coriander, jalapenos, sour cream and a squeeze of lime juice.