Braised Lamb Tacos

Directions

Braised Lamb

1. Bring lamb to room temperature and preheat oven to 325°F.

2. Add oil to the Dutch oven or pot and place over high heat. Recommended to have a 7 quart or bigger Dutch oven or pot.

3. While the oil is heating, trim fat off lamb. Mix your seasonings together (salt, pepper, coriander, cumin and garlic powder) and then rub the seasonings all over, coating all sides of the meat.

4. Place the seasoned lamb into the pot and sear until browned on all sides. If you need to work in smaller batches, cut the lamb into smaller pieces. Searing the lamb essentially locks in all the juices and helps achieve those crispy bits that is a must for braising.

5. Once browned, turn off the heat and add the chopped onions and minces garlic to the pot along with the broth.

6. Cover the pot with a lid and transfer to the oven. Braise the lamb in the oven for 2.5 hours. After that amount of time, remove the lid and braise another 30-45 minutes.

7. Check the lamb during this last 30-45 minutes to make sure the liquid hasn’t completely evaporated. If it has, add a touch more broth as necessary.

8. Once the lamb is fork tender and falling apart (if you’re using a bone-in leg of lamb the bone should easily pull out by this point) and the top of the meat is starting to turn golden and crisp up, remove from the oven.

9. Shred the lamb in the pot using two large serving forks and discard any large pieces of fat.
10. Keep the shredded lamb in the pot to reabsorb the juices once shredded and serve as desired.

Lamb Tacos

1. Slice avocado, lime, and jalapeño. Chop cilantro.

2. Prep taco shells or tortillas.

3. Assemble taco with toppings.