Slow Roasted 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!

SLOW ROASTED LAMB TACOS

Steps:

• Preheat the oven to 325 degrees F. Let the lamb should sit at room temperature for at least 30 mins before roasting.
• Combine the salt and seasonings in a small bowl. Rub the seasoning mix all over the lamb, rubbing it into the meat.
• Heat 1 Tbsp oil until hot but not smoking in a large oven-safe pan or roasting pan (I use an enamel coated dutch oven). Place the lamb, fat-side down into the pan and sear, about 3 mins.
• Turn the lamb over, scattering the onion pieces and garlic cloves underneath. Pour 1/2 cup water into the pan and cover tightly (use a lid or tightly wrapped foil). Roast, covered, for about 3 hours.
• Remove the lid and allow the lamb to roast for one more hour, uncovered. The lamb should be well-browned and fall off the bone tender at the end of the hour. Remove from the oven and let stand a few minutes to cool slightly. Turn the oven temperature up to 400 degrees F.
• Remove the lamb shoulder to a large bowl or platter. Drain all the fat off of the drippings. You should have about 1/2 cup of drippings left in the pan with the onion and garlic.
• Shred the lamb shoulder, discarding the fat and bones. Add the shredded lamb to the pan with the drippings, onions, and garlic. Season with salt and turn to coat. Return to the oven and cook, stirring once or twice, until the edges are crispy, but the lamb is still tender.
• Char the soft flour tortillas over an open flame if desired.
• Assemble the tacos with the slow roasted lamb, topped with pickled pears, apple matchsticks, and green onion.

SLOW COOKER ROASTED LEG OF LAMB

Steps:

• Bring leg of lamb to room temperature, about 2 hours.
• Pour wine into a slow cooker. Mix lemon juice, honey, mustard, garlic, vinegar, rosemary, thyme, sea salt, and pepper together in a bowl until a thick paste forms. Massage paste into the lamb using your hands; gently place into the slow cooker.
• Cook on Low, without removing the cover, for 5 hours. An instant-read thermometer inserted near the bone should read 145 degrees F (65 degrees C). Let lamb rest for 15 to 20 minutes.