Five-Hour-Slow-Cooked Lamb Tacos

Hilltop_Spring_Lamb_Recipe
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Five-Hour-Slow-Cooked Lamb Tacos

Servings

3-4

Prep Time

15-20 minutes

Warning… these five-hour-slow-cooked lamb tacos are not for the faint-hearted 🌶️🥵 Yes, they took about 6 hours in the making, but they were SO worth it! Highly recommend buying the lamb from your local butchers!

(credit to @healthy_olivia )

Five-Hour-Slow-Cooked Lamb Tacos

Ingredients

  • 2tbsp ancho chilli.
  • 1/2tsp habanero chilli.
  • 1tbsp dried smoked chipotle.
  • 3tbsp apple cider vinegar.
  • 2tbsp tomato pure.
  • 1tbsp Hilltop Hot Honey.
  • 3 bay leaves.
  • 5 garlic cloves.
  • 1 white onion.
  • 1 small handful fresh thyme.
  • 1tsp cumin.
  • 3tbsp of Greek yoghurt.

For the meat:

  • 1kg free-range lamb
  • 600ml stock
  • 3 small red onions

To Serve:

  • 10+ tacos
  • Homemade guacamole.
  • Slaw.
  • Soured cream.

Directions

  1. Pre-heat your oven to 150°C (fan).

  2. Start by blending all of your spices in a mini chopper until it makes a smooth paste.

  3. Add your lamb to a casserole dish, and smother in the spice blend. Season with salt and pep. Note: you can do this step a few hours in advance to infuse the flavours.

  4. Next pour over your stock, add your lid and cook for 5 hours. I checked on mine every hour and give it a little stir.
  5. Meanwhile, slice your red onions and sauté them in a pan with some oil.
  6. Remove your meat from the casserole dish with a slotted spoon and shred up in a bowl with two forks - it should fall apart easily. Make sure you save the sauce!
  7. Add your pulled lamb to the frying pan with your onions on a medium heat and pour over 1-2tbsp of the lamb sauce. Cook for 5-10 mins until some of it crisps up.
  8. Heat your tacos in a dry frying pan for a few seconds on each side. And you’re ready to serve.
  9. Dollop your meat straight onto your tacos, followed by guac, lamb sauce and slaw! Dunk in soured cream and enjoy!

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