Tacos normally come with a variety of fillings – this recipe is one for spiced lamb shoulder. Lamb shoulder is one of my most favourite pieces of meat. With a slight spice, crispy taco shell, avocado and slaw, not much more you could want!
Ingredients: Serves 4 +
Lamb shoulder
1 x lamb shoulder – bone in or out
80ml Olive Oil
2 x Garlic cloves – peeled
1 tsp. Cumin Seeds
1 tsp. Garam masala
1 tsp. Coriander Seeds
2 tsp. Ground Coriander
2 tsp. Smoked Paprika – hot
2 tsp. Sea Salt
2 tsp. Black Peppercorns
3 x Rosemary sprigs
Lamb stock approx. 500ml
Avocado
2 x Avocados – scooped out/ stone removed
Pinch chilli flakes
Pinch of salt
1 x Lime zest & juice
Red cabbage
¼ Red cabbage – thinly sliced
Mayonnaise to bind
Taco shells
Method
Pre heat oven for lamb shoulder – 120c fan / 140c/ gas mark 1
To begin mix all the spices into a spice grinder and blend. If you don’t have one of these, you can use a pestle and mortar. Rub the mix all over the shoulder. In a large roasting pan heat the oil until hot. Add the shoulder colouring on each side until golden brown.
Add the lamb stock to the pan, cover with foil and place in the oven for around 5 hours – (its best to check occasionally to ensure the lamb stock runs dry)
Once the lamb is tender allow to cool slightly before picking down the meat – season with salt if needed and keep warm until required.
In a small mixing bowl crush the avocados with a fork, mix in the chilli, salt, lime zest and juice and chill until needed.
In another bowl add the sliced red cabbage and bind together with the mayonnaise, add a touch of salt.
Place the pulled lamb into the taco shells and serve with the avocado and red cabbage slaw.
Gary Townsend is Head Chef/ Owner of Elements Restaurant
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