Spiced Lamb Fillet Tacos with Chipotle Sour Cream

23 Mar 2021

Spiced Lamb Fillet Tacos with Chipotle Sour Cream

35 Minutes | easy | Serves 4

Lamb neck fillet is a quick cook cut that’s perfect for the BBQ: give it a rub with spices then cook it over medium-high heat for a tasty crust and tender pink meat. We love to chop it and pile it into tacos with a smoky chipotle sour cream and plenty of fresh herbs.


  • 2 x lamb neck fillets weighing approx 400g each
  • 1 tablespoon chilli flakes
  • 1 tablespoon cumin seeds
  • 1 tablespoon coriander seeds
  • 1 teaspoon fennel seeds
  • Around 2 teaspoons chipotles in adobo (finely chopped) or chipotle hot sauce (or to taste)
  • 250g sour cream
  • Large handful coriander, finely chopped
  • 1 small onion, finely diced
  • Corn tacos, to serve
  • Hot sauce, to serve
  • Lime wedges, to serve




Combine the coriander seeds, cumin seeds and fennel seeds in a dry frying pan and toast until fragrant.

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Lightly crush

Lightly crush the spices in a pestle and mortar and mix in the chilli flakes and some salt.​​​​​​​

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Combine the chipotle in adobo or chipotle hot sauce with the sour cream, to taste. Set aside.​​​​​​​

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Combine the finely chopped onion, coriander and chives. Set aside.​​​​​​​

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Light 2 gas burners

Light 2 gas burners on the Jupiter Outback BBQ and set the heat to medium. Once hot, rub the lamb with a little oil and season with salt. Place the lamb over indirect heat and cook for around 10 minutes, or until an instant read thermometer registers 60C.​​​​​​​

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Rest for 5 minutes

Once cooked, allow the lamb to rest for 5 minutes.​​​​​​​

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Dice the lamb

Dice the lamb (it’s easier to eat diced than sliced) and eat in the tacos with the chipotle sour cream, onion-herb mixture and hot sauce.​​​​​​​​​​​​​​

Recipe Author

Recipe Author

Helen Graves

Helen Graves is an award-winning recipe, food and travel writer with a particular interest in barbecue. She writes freelance for many major food and drink publications and is editor of Pit, the UK's first independent magazine about live-fire cooking. Helen has created a series of exclusive recipes for Outback that focus on maximising flavour for the home cook using lots of spices, fresh herbs and BBQ techniques.

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