These slow-cooked lamb tacos are the ideal Taco Tuesday eat
It's the end of another long, drab Tuesday and honestly, all we want to do is indulge in a feast of comfort, get cosy on the couch and binge a few episodes of Queen Charlotte: A Bridgerton Story. To help make this dreamy evening a reality, we've decided to share one of our favourite taco recipes which we find ourselves turning to week after week.
If you're feeling down in the dumps, then this morish, flavourful dish is sure to cheer you right up! Plus, it's a sure crowd-pleaser, so the next time you have a few friends over make sure to whip up this sumptuous Mexican recipe.
50ml orange juice
50ml lime juice
1tbsp tomato paste
1tbsp chili paste
1tsp smoked paprika
3 minced garlic cloves
1tsp dried oregano
150ml pineapple juice
1 bunch fresh coriander
Weigh your shoulder of lamb and take note of it.
In a small bowl, pour in orange juice and lime juice and mix in tomato and chili paste. Whisk together with dried oregano to make a paste.
Place your shoulder of lamb in a deep roasting dish and pour your mixture over it, using a brush to ensure it’s fully covered. Cover and marinate for 4-5 hours.
Turn on your oven to 200C.
In a bowl, mix cumin, paprika, cloves, minced garlic and salt and scatter it over the lamb. Lastly, pour pineapple juice over lamb, cover it with tinfoil and place it in the oven.
A shoulder of lamb takes 40 minutes to roast per 500g, plus 40 minutes. So refer to your lamb shoulder weight and calculate how long it will need to cook. Take the tinfoil off for the last 20 minutes of cooking.
Once cooked through, lamb should be tender and falling apart. Use a fork to shred it apart and soak up the juices.
Lay out your tortillas out on a tray and spoon your lamb onto the centre of them. Slice your limes into wedges and scatter them over the tray and slice your avocados to add t the tacos. Shred fresh coriander over the tacos and serve!