Lamb Tacos Recipes

LAMB TACOS

Steps:

• Pre heat oven to 150 °C / 302°F
• Grab your roasting dish and place a piece of baking paper on the base.
• Cut your onion into 1/4, cut your garlc bulb through the middle and place into your roasting dish.
• In a small bowl add the cinnamon stick, star anise, zest and juice of your orange, ground cumin, dried oregano, chilli powder, smoked paprika, salt and pepper and oil. Give it a good mix and rub all over the lamb shoulder.
• Place the seasoned lamb onto your cut onion and garlic and cover with another piece of baking paper, then seal the dish with tin foil.
• Place into your pre heated oven for 4 hours to cook.
• Once cooked remove and allow to rest for 20 minutes.
• Remove the foil and paper from the dish, shred the lamb meat using a fork, make sure you mix the cooked onion and garlic through the meat as well.
• Defrost your corn kernels
• Heat a fry pan and add a little oil. Add the corn kernels to the hot oil and sautee to get some colour (careful as they will pop and spit a little).
• Once you have good colour, remove from the heat and squeeze in the lime juice. Add the diced tomato, finely diced red onion and sliced chilli. Roughly chop the coriander and mix through, add the oil and season with a pinch of salt and pepper.
• Heat the tortillas as per the instructions, add a little bit of shredded cabbage, top with the pulled lamb, sprinkle over your roasted corn salsa.
• Add as much mexican tomato salsa and sour cream as you like and tuck in!

LAMB TACOS (BARBACOA STYLE)

Steps:

• Rehydrate the anchos and chipotles in a bowl and cover with hot, boiling water. Soak the chiles until they are soft, about 20 minutes.
• Add the chiles, paprika, oregano, cinnamon and garlic to a food processor. Pour in the oil and process until smooth. If the puree is too thick, add a tablespoon or 2 of the chile soaking liquid to thin to desired consistency.
• Place the lamb in a roasting dish and sprinkle all over with salt and pepper. Pour the puree on top, cover and marinate in the fridge for 3 to 4 hours.
• Preheat the oven to 275 degrees F. Thaw the banana leaves (if frozen) by running them under warm water. Line a turkey roaster or braising dish with the banana leaves, slightly overlapping them on one another.
• Remove the lamb from the marinade and place on the banana leaves. Wrap up the lamb with the banana leaves, tucking in the edges so it is completely covered. Add 1 1/2 cups water to the baking dish, then cover the entire pan with aluminum foil.
• Bake until the meat is tender and falling apart, 4 hours. Remove the foil and open the banana leaves. Shred the lamb with a fork and season with salt and lime juice. Serve with the warm flour tortillas, cilantro leaves, queso fresco, radishes and onions and pair with the Malbec.

BRAISED LAMB TACOS

Steps:

• Toast the cumin and coriander seeds in a small skillet over medium heat, swirling the pan, until slightly darkened, about 2 minutes. Transfer to a large bowl. Add the vinegar, olive oil, garlic, red pepper flakes, cinnamon stick, brown sugar, chile powder and tomatoes; whisk to combine. Put the lamb in a large nonreactive container and add the marinade; cover and refrigerate overnight or up to 48 hours.
• Preheat the oven to 350 degrees F. Remove the lamb from the marinade and pat dry; reserve the marinade. Season the lamb with salt and pepper. Heat the canola oil in a large Dutch oven over medium-high heat. Working in batches, add the lamb and cook until browned, 3 to 4 minutes per side. Add the reserved marinade, the beer and jalapeno and bring to a simmer. Cover, transfer to the oven and braise until very tender, about 2 hours. Remove from the oven and let cool slightly. Skim off any excess fat. Remove the lamb and pull the meat off the bone, discarding the bones and fat. Strain the liquid into a smaller pot and keep warm. Shred the meat with your fingers and transfer to a bowl. Pour the warmed braising liquid over the meat and toss to coat. Divide among corn tortillas and top with cilantro. Photograph by Charles Masters