Grilled lamb tacos with homemade tortillas

Instructions

1. To make the jerk sauce, combine the ingredients in a blender and blitz until smooth. Set aside.
2. To make the wattleseed tortillas, in a large bowl, combine the corn masa flour, ground wattleseed and salt. Gradually add enough of the warm water until the mixture forms a thick dough, then roll into a ball. If the dough is sticking, add a little masa flour to help prevent sticking. Portion the dough into balls, around the size of golf balls. Use a tortilla press or a flat-bottomed pan to press out into tortillas – make sure you line the tortilla press or tortilla dough with plastic wrap or a press-seal bag to prevent sticking.
3. Heat a non-stick frying pan over medium-high heat. Add a tortilla to the pan and cook for 10 seconds, then flip. Cook each side for around 1 minute, or until light brown spots form on the tortillas. Wrap the cooked tortillas in a clean tea towel and set aside to keep warm.
4. Heat a drizzle of oil in a large, heavy-based frying pan over medium-high heat. Sprinkle the lamb with salt and black pepper, then sear for 3 minutes per side, or until cooked to your liking. Remove to a plate and rest for 5 minutes.
5. While the lamb is resting, combine the ingredients for the rivermint salsa in a medium bowl. Once the lamb has rested, thinly slice.
6. Take everything to the table to allow everyone to serve themselves. Spoon a little jerk sauce onto the homemade tortilla and top with grilled lamb and the rivermint salsa then serve.