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Latin-Inspired Easter Lamb Tacos

Latin-Inspired Easter Lamb Tacos

5
(3)
  • 6 Serves
  • 45 minutes
  • 3 hours

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.

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Ingredients

Spice Blend
2 tbsp smoked paprika
2 tbsp cumin
2 tbsp oregano
2 tbsp ground black pepper
2 tbsp cayenne pepper (adjust if you prefer less heat – some of the spice mellows during the slow roast)
1 tbsp ground cinnamon
3 tbsp salt
Lamb
2 kg lamb leg
2 cups chicken or vegetable stock
1 cup water
4 tbsp tomato paste
3-4 tbsp olive oil
3-4 garlic cloves finely chopped
Charred Pineapple & Corn Salsa
1 medium pineapple, charred and finely diced
2 corn cobs (or canned corn toasted in a pan)
3-4 jalapeños, finely diced
Fresh coriander, finely chopped
Juice of 1 lime
Quick Pickled Red Onion
2-3 red onions, thinly sliced
1½ cups white vinegar
1 cup water
1 tbsp salt
3 tbsp sugar
*Serving size calculator is approximate, feel free to adjust by adding a pinch here and there as needed

Method

    Spice Blend
  1. Mix all ingredients together and set aside.
    2. Cook the Lamb
  2. Preheat the oven to 180°C. 

  3. 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. 

  4. In the same pot, add the spice blend to the remaining oil and toast for about 1 minute until fragrant. 

  5. 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.
  6. 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. 

  7. Remove the lamb and let it cool slightly before shredding with two forks. 

  8. Strain the cooking sauce if desired, check the seasoning, and adjust salt if needed. Return the shredded lamb to the sauce and keep warm.
    9. Make the Charred Pineapple & Corn Salsa
  9. Char the pineapple and corn in a hot pan or on a grill until lightly caramelised.

  10. Dice the pineapple and slice the corn kernels off the cob. Add to a bowl.

  11. Finely chop the jalapeños and coriander and add to the bowl along with the lime juice.

  12. Mix well and set aside.
    13. Quick Pickled Onions
  13. Place the thinly sliced onions in a bowl or jar.

  14. In a small pot, heat the vinegar, water, salt, and sugar over medium heat, stirring until the sugar and salt dissolve completely.

  15. Pour the warm pickling liquid over the onions and let them sit in the fridge while everything else cooks.
    16. To Serve:
  16. 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.


Top Tips

Antonio-style serving tip:
Lay everything out taco-bar style and let people build their own. It turns dinner into a bit of an event; and honestly, that’s half the fun.

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