Celebrate the best Australian lamb springtime has on offer with these zingy pulled-lamb tacos. They contain just the right amount of spice and heat, balanced with the light pickled onion salad and served with fresh coriander and lime.
Preheat oven to 160 conventional (140 fan forced). Chop the chipotle chilli and combine with the adobo sauce, paprika, stock, tomato and stir to combine in the roasting dish. Add the onion, garlic and coriander stalks.
Make small incisions along the lamb shoulder then rub in the taco seasoning mix.
Place the lamb on top of tomato mixture then cover with baking paper and foil and enclose tightly.
Roast for 4 - 4 ½ hours then remove the foil, increase oven to 220 (200 fan forced) and roast for a further 30 minutes until well browned.
Meanwhile, for the pickled onion, combine all the ingredients in a bowl and set aside.
Strain the pan juices into a bowl and skim any fat that rises to the top.
Shred the lamb with two forks, discarding any bones or gristle then add to the liquid.
Serve in tacos with the pickled red onion, avocado, sour cream, coriander leaves and lime wedges.
Nutritional analysis per serving (4 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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