Spiced Lamb Shoulder Tacos with Goat’s Curd, Cucumber and Jalapeño Salsa 

Recipe created by Chris Mackett
IMG_4956

Ingredients

Pulled lamb marinade

4 tbsp vegetable oil

2 x 1 kg lamb ½ shoulders

1 tbsp adobo paste

1 tbsp chipotle paste

4 cloves of garlic, peeled and grated

1 tbsp cumin seeds

1 tbsp ground coriander

2 sprigs of rosemary

500ml chicken stock

1 tbsp mint sauce

2 limes juiced

 

To serve

12 soft tacos

1 red onion, peeled and sliced

1 tbsp chopped coriander

2 jalapeno chillies, diced

3 ripe plum tomatoes, diced for salsa

120g sour cream

200g guacamole

4 limes, cut into wedges

Sprigs of coriander

Method

  • Add the vegetable oil to a roasting tin and then add the spice marinade ingredients, rub the marinade into the lamb and then cover the shoulder with foil and slow cook on a low BBQ (160c) for 4 hours.
  • Once cooked, remove from the BBQ and leave to rest for 1 hour.
  • Once rested, pulled the lamb with to fork and then coat in the lovely flavoured lamb sauce.
  • For the salsa, simply toss the ingredients and keep to one side.
  • Add the salsa, sour cream, lime and guacamole into serving side bowls.
  • Pop the warmed tacos onto sharing plate and pop the lamb inside and let everyone tuck in.