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Mexican Lamb Mince

Mexican Lamb Mince

This Mexican style lamb mince is a delicious and an easy mid week meal.  The kids love it and it works well as leftovers the next day.


  • 500g Pasture Fed Lamb Mince
  • 3 rashers Free Range Low Nitrate Bacon, diced
  • 1 onion, diced
  • 1 large zucchini, thinly sliced
  • 1 tsp black pepper
  • 3 cloves garlic, crushed
  • 1 Tbsp turmeric
  • 1 tsp smoked paprika
  • 1 tsp ground cumin
  • Sea salt to taste
  • 3 cups spinach, kale or rocket
  • 1 tsp Tamari
  • 1 Tbsp coconut oil or butter for cooking


  • Heat a large cast iron pan on medium to high heat and add coconut oil.  Place onions into pan and fry for 2 mins and then add bacon.  Keep frying your onion and bacon for approximately 4 minutes until the bacon starts to crisp up.  Add your zucchini slices into the pan and fry on both sides until nice and brown.
  • Scoop out the onions, bacon and zucchini to a bowl and leave the bacon fat in the pan.
  • Now add your lamb mince and garlic and cook until the lamb mince is brown all over.  Break up any chunks of meat with your spatula.
  • Add the spices, salt and pepper and stir through.  Return the cooked onions, bacon and zucchini to the pan and mix through.
  • Throw in your greens and the Tamari and turn off the heat and mix until greens are wilted.
  • Serve your Mexican Lamb Mince in a bowl, with a side salad, topped with avocado, in lettuce cups or with some sweet potato chips.

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