2 tablespoons Colman’s mint sauce mixed with ½ cup plain Greek style yogurt, fresh chopped chilli and a squeeze of fresh lime juice.
Marinate the lamb in the oil and Cajun spice for 10-15 minutes then sear on the bbq grill or in a hot frying pan for 2-3 minutes until starting to brown. Add the mint sauce and toss to coat the meat, heating a further 2-3 minutes until caramelised.
Warm the tortillas and arrange in shallow serving bowls to create a nest, fill with your favourite salad ingredients, top with the seared minted lamb and drizzle over the yogurt sauce. Garnish with fresh coriander and serve with limes for squeezing.