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.
- 5 lb whole lamb shoulder, bone-in
- 1 Tbsp canola or vegetable oil
- 2 tsp kosher salt
- 1/2 tsp ground black pepper
- 1 tsp ground coriander
- 1/2 tsp ground cumin
- 1 tsp garlic powder
- 1 medium onion, peeled and rough chopped
- 5 garlic cloves, peeled and smashed
- 1/2 cup water
- 12 soft flour tortillas, 6 inch
- 2 cups pickled pears
- 1 apple cored and sliced into thin matchsticks
- 8 oz feta cheese, crumbled
- 3 green onions, thinly sliced
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Preheat the oven to 325 degrees F. Let the lamb should sit at room temperature for at least 30 mins before roasting.
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Combine the salt and seasonings in a small bowl. Rub the seasoning mix all over the lamb, rubbing it into the meat.
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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, about 3 mins.
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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). Roast, covered, for about 3 hours.
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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. Remove from the oven and let stand a few minutes to cool slightly. Turn the oven temperature up to 400 degrees F.
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Remove the lamb shoulder to a large bowl or platter. Drain all the fat off of the drippings. You should have about 1/2 cup of drippings left in the pan with the onion and garlic.
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Shred the lamb shoulder, discarding the fat and bones. Add the shredded lamb to the pan with the drippings, onions, and garlic. Season with salt and turn to coat. Return to the oven and cook, stirring once or twice, until the edges are crispy, but the lamb is still tender.
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Char the soft flour tortillas over an open flame if desired.
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Assemble the tacos with the slow roasted lamb, topped with pickled pears, apple matchsticks, and green onion.
- Do not be intimidated by cooking a whole bone-in lamb shoulder if you haven't before. It's super easy and practically does all the work in its own! Let it roast, covered and undisturbed, until the meat falls off the bone.
- Don't skip draining the fat from the drippings (a fat separator works well if you have one). The drippings add moisture and flavor, but they will be greasy if you don't skim the fat.
- You don't need to caramelize the shredded lamb, but it does add texture and chew to the tacos.
- Use your favorite toppings, but I recommend these because the sweet, briny, and salty components really complement the deep, rich flavor of the lamb.