Latin-Inspired Lamb Tacos
These Latin-inspired slow-roasted lamb tacos are packed with flavour, super easy to prep ahead and perfect for sharing with family and friends. The lamb cooks low and slow until it’s fall-apart tender, then gets piled into warm tortillas with a bright charred pineapple and corn salsa and quick pickled onions. Recipe supplied by Antonio Cruz Vaamonde.
45 minutesPrep Time
3 hoursCooking Time
6Servings
Shop Ingredients
Makes 6 servings2 tbsp smoked paprika, for spice blend
2 tbsp cumin, for spice blend
2 tbsp oregano, for spice blend
2 tbsp ground black pepper, for spice blend
2 tbsp cayenne pepper, for spice blend (adjust if you prefer less heat – some of the spice mellows during the slow roast)
1 tbsp ground cinnamon, for spice blend
3 tbsp salt, for spice blend
2 kg lamb leg
2 cups chicken or vegetable stock, for the lamb
1 cup water, for the lambSorry this product is not available at your store
4 tbsp tomato paste, for the lamb
3-4 tbsp olive oil, for the lamb
3-4 garlic cloves, finely chopped, for the lamb
1 medium pineapple, charred and finely diced, for the salsa
2 corn cobs (or canned corn toasted in a pan), for the salsa
3-4 jalapeños, finely diced, for the salsa
Fresh coriander, finely chopped, for the salsa
Juice of 1 lime, for the salsa
2-3 red onions, thinly sliced, for the pickled red onion
1½ cups white vinegar, for the pickled red onion
1 cup water, for the pickled red onionSorry this product is not available at your store
1 tbsp salt, for the pickled red onion
3 tbsp sugar, for the pickled red onion
Directions
Spice Blend
- Mix all ingredients together and set aside.
Cook the Lamb
- Preheat the oven to 180°C.
- Heat olive oil in a large heavy pot or Dutch oven over high heat. Sear the lamb on all sides until nicely browned, then remove and set aside.
- In the same pot, add the spice blend to the remaining oil and toast for about 1 minute until fragrant.
- Add the stock and tomato paste, stirring to combine and scraping up any flavour from the bottom of the pot then add the finely chopped garlic.
- Return the lamb to the pot and bring to a gentle simmer. Cover with a lid (or tightly cover with foil if using a roasting tray) and cook for 2½–3 hours, until the lamb is tender and easily pulls apart.
- Remove the lamb and let it cool slightly before shredding with two forks.
- Strain the cooking sauce if desired, check the seasoning, and adjust salt if needed. Return the shredded lamb to the sauce and keep warm.
Make the Charred Pineapple & Corn Salsa
- Char the pineapple and corn in a hot pan or on a grill until lightly caramelised.
- Dice the pineapple and slice the corn kernels off the cob. Add to a bowl.
- Finely chop the jalapeños and coriander and add to the bowl along with the lime juice.
- Mix well and set aside.
Quick Pickled Onions
- Place the thinly sliced onions in a bowl or jar.
- In a small pot, heat the vinegar, water, salt, and sugar over medium heat, stirring until the sugar and salt dissolve completely.
- Pour the warm pickling liquid over the onions and let them sit in the fridge while everything else cooks.
To Serve:
- Warm some corn or wheat tortillas, then pile on the juicy shredded lamb. Top with a generous spoonful of the charred pineapple and corn salsa, a few pickled onions, and extra coriander if you like. Serve everything in the middle of the table and let everyone build their own tacos.