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Latin-Inspired Lamb Tacos

Latin-Inspired Lamb Tacos

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.

45 minutesPrep Time
3 hoursCooking Time
6Servings
Shop Ingredients
Makes 6 servings
2 tbsp smoked paprika, for spice blend
2 tbsp cumin, for spice blend
2 tbsp oregano, for spice blend
2 tbsp ground black pepper, for spice blend
2 tbsp cayenne pepper, for spice blend (adjust if you prefer less heat – some of the spice mellows during the slow roast)
1 tbsp ground cinnamon, for spice blend
3 tbsp salt, for spice blend
2 kg lamb leg
2 cups chicken or vegetable stock, for the lamb
1 cup water, for the lamb
4 tbsp tomato paste, for the lamb
3-4 tbsp olive oil, for the lamb
3-4 garlic cloves, finely chopped, for the lamb
1 medium pineapple, charred and finely diced, for the salsa
2 corn cobs (or canned corn toasted in a pan), for the salsa
3-4 jalapeños, finely diced, for the salsa
Fresh coriander, finely chopped, for the salsa
Juice of 1 lime, for the salsa
2-3 red onions, thinly sliced, for the pickled red onion
1½ cups white vinegar, for the pickled red onion
1 cup water, for the pickled red onion
1 tbsp salt, for the pickled red onion
3 tbsp sugar, for the pickled red onion

Directions

Spice Blend

  1. Mix all ingredients together and set aside.

Cook the Lamb

  1. Preheat the oven to 180°C. 

  2. 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. 

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

  4. 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.
  5. 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. 

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

  7. Strain the cooking sauce if desired, check the seasoning, and adjust salt if needed. Return the shredded lamb to the sauce and keep warm.

Make the Charred Pineapple & Corn Salsa

  1. Char the pineapple and corn in a hot pan or on a grill until lightly caramelised.

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

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

  4. Mix well and set aside.

Quick Pickled Onions

  1. Place the thinly sliced onions in a bowl or jar.

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

  3. Pour the warm pickling liquid over the onions and let them sit in the fridge while everything else cooks.

To Serve:

  1. 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.