NZ Lamb Steak Tacos

In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add the onion and cook, stirring, until softened, 5-6 minutes. Add the balsamic vinegar, water and brown sugar, and simmer until the liquid is nearly evaporated and the mixture is slightly sticky, 3-5 minutes. Season with salt and pepper and remove from the heat.

While the onions are caramelising, in a medium bowl, combine coriander, parsley, garlic, olive oil (2 tbs for 2 people // 4 tbs for 4 people) and the white wine vinegar. Season to taste with salt and pepper.

Wash out the frying pan and return to a high heat with a drizzle of olive oil. Season the lamb leg steaks on both side with salt and pepper. Once the pan is very hot, add the lamb and cook for 2 minutes on each side for medium rare (depending on thickness), or 3 minutes for well done. Set aside on a plate and cover with foil, rest for 5 minutes.

While the lamb is resting, heat the mini flour tortillas in a sandwich press or on a plate in the microwave for 10 second bursts, or until warmed through.