Quick and Easy Slow Roasted Lamb Tacos

Easy and Healthy 

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Green Curved Line
Green Curved Line

These slow-roasted lamb tacos are piled with fall-off-the-bone, crispy-edged lamb shoulder, briny feta, fall-spiced pickled pears, and crunchy apples.

Green Curved Line
Green Curved Line

lamb shoulder

vegetable oil

coriander

flour tortillas

pickled pears

Ingredients

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Green Curved Line
Tilted Brush Stroke

Combine the salt and seasonings in a small bowl. Rub the seasoning mix all over the lamb, rubbing it into the meat.

Tilted Brush Stroke

Heat 1 Tbsp oil until hot but not smoking in a large oven-safe pan or roasting pan (I use an  enamel-coated dutch oven). Place the lamb, fat-side down into the pan and sear for about 3 mins.

Tilted Brush Stroke

Turn the lamb over, scattering the onion pieces and garlic cloves underneath. Pour 1/2 cup water into the pan and cover tightly (use a lid or tightly wrapped foil).

Tilted Brush Stroke

Remove the lid and allow the lamb to roast for one more hour, uncovered. The lamb should be well-browned and fall off the bone tender at the end of the hour.

Don’t skip draining the fat from the drippings. The drippings add moisture and flavor, but the meat will be greasy if you don’t skim the fat.

Tips for success

for the full recipe!

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