GRILLED LAMB SOFT TACOS WITH CRAISINS®

Makes 10 Prep time 15 minutes (+ marinating time)

2 tablespoons Ocean Spray® Cranberry Sauce

1 tablespoon American mustard

½ tablespoon cooking oil

1 teaspoon salt, plus freshly cracked black pepper

400g lamb steaks

200g cherry tomatoes, quartered

1 green capsicum, deseeded, sliced

1 French shallot, peeled, thinly sliced 20g fresh mint leaves, thinly sliced

2 tablespoons Ocean Spray® Reduced Sugar Craisins® Dried Cranberries

½ tablespoon extra virgin olive oil

10 mini tortillas

200g hummus

100g low-fat fetta, crumbled

1. Whisk the Ocean Spray® Cranberry Sauce, mustard, oil, salt and pepper in a large bowl.

2. Add the lamb steak; coat well in the marinade. Cover with plastic wrap; refrigerate for 30 minutes to marinate.

3. Drain marinade from lamb, scraping off any excess; discard marinade. Heat a chargrill pan over moderately high heat. Cook lamb for 2 minutes on each side or until cooked to your liking. Cover with foil; rest for 5 minutes. Thinly slice.

4. Meanwhile, combine tomato, capsicum, shallot, mint, Ocean Spray® Reduced Sugar Craisins® Dried Cranberries and oil in a large bowl. Toss to combine.