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three lamb tacos served in a bowl
Touria Abada

Lamb Tacos

5 from 4 votes
Do you love tacos?! Our lamb tacos recipe has amazing flavour and texture, each tortilla is packed with slow cooked lamb, crunchy white cabbage and topped with a zingy roasted corn salsa. Enjoy!
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Prep Time 30 minutes
Cook Time 4 hours
Resting time 40 minutes
Total Time 5 hours 10 minutes
Servings: 4 people
Course: Appetizer, Dinner, Lunch
Cuisine: Mexican
Ingredients Method Notes

Ingredients
  

Pulled lamb shoulder
  • 1 Lamb shoulder (See note 1)
  • 1 Medium Onion Peeled
  • 1 Bulb Garlic
  • 1 Cinnamon stick
  • 3 Star anise
  • 1 Orange
  • 2 teaspoon Ground cumin
  • 1 teaspoon Dried oregano
  • 1 teaspoon Mild chilli powder
  • 2 teaspoon Smoked paprika
  • Good oinch of salt and pepper
  • 4 tablespoon Olive oil
Roasted Corn Salsa
  • 1 cup Corn kernels (Frozen) (See note 2)
  • bunch Fresh coriander (Optional, save a few leaves to put on top of the finished tacos)
  • 1 Lime Juice only
  • 1 Tomato Deseeded and diced
  • 1 small Red onion Peeled, fine dice
  • ½ Red chilli finely sliced
  • 2 tablespoon Canola oil
  • Salt and pepper to taste
Other Ingredients
  • Sour cream
  • Tortillas
  • White cabbage Finely shredded
  • Guacamole
  • Mexican tomato salsa

Method
 

Slow Roasted Lamb Shoulder
  1. Pre heat oven to 150 °C / 302°F
  2. Grab your roasting dish and place a piece of baking paper on the base.
  3. Cut your onion into ¼, cut your garlc bulb through the middle and place into your roasting dish.
  4. 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.
  5. 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.
  6. Place into your pre heated oven for 4 hours to cook.
  7. Once cooked remove and allow to rest for 20 minutes.
  8. 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.
Roasted Corn Salsa
  1. Defrost your corn kernels
  2. 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).
  3. 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.
To Assemble
  1. 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.
  2. Add as much mexican tomato salsa and sour cream as you like and tuck in!

Notes

Note 1 - You can use a bone in or out lamb shoulder or use a bone out leg of lamb.
Note 2 - You can also use tinned sweetcorn.