Wrap the tacos up in a piece of tin foil to make a sealed parcel.

In a large bowl, mix together the juice of one of the limes, plus the oil, cumin, paprika, chilli and a little salt and pepper.

Place the lamb leg steaks in the marinade and turn to evenly coat. (If you have time you can leave the lamb in the marinade for up to 2 hours for extra flavour, but this is optional.)

Heat a large non-stick frying pan or griddle pan until smoking hot and cook the lamb leg steaks for 1 minute on each side, then turn down the heat to low and cook for a further 2 minutes on each side for medium or 3 minutes on each side for well done.

Remove the lamb from the pan and lay on a board to rest for 5 minutes.

Now place the foil wrapped tacos in the preheated oven for 10 minutes.

Next, make the guacamole. Simply mash the avocado, add the juice of 1 lime, 2 tablespoons of chopped coriander and a pinch of salt and stir to combine.

Chop the remaining lime up into quarters.

When the lamb has rested for 5 minutes, cut the lamb up into bitesize pieces.

EITHER serve all the different components (tacos, lamb, guacamole, feta, pomegranate seeds, extra coriander, lime quarters) separately in bowls on the table for everyone to make up their own tacos.

OR spread each taco with a little guacamole, then top with lamb, feta, pomegranate seeds and coriander. Squeeze over a little lime juice and enjoy.