Braised Lamb Tacos
Who doesn't love a good taco? Grab a tortilla or taco shell, layer in the cooked shredded lamb and then choose the desired toppings. Whatever you do, just make sure to end things with a few leaves of fresh cilantro and a healthy squeeze of lime.
4-5 pound leg of lamb or lamb chops (Can be boneless but can also be done with bone-in)
Broth (Beef or Chicken)
Shredded braised lamb
Taco shells or tortillas
Prepared pico de gallo
Sour cream, plain yogurt or yogurt alternative
Pickled red onions and radishes
Bring lamb to room temperature and preheat oven to 325°F.
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.
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.
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.
Once browned, turn off the heat and add the chopped onions and minces garlic to the pot along with the broth.
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.
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.
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.
- Shred the lamb in the pot using two large serving forks and discard any large pieces of fat.
- Keep the shredded lamb in the pot to reabsorb the juices once shredded and serve as desired.
Slice avocado, lime, and jalapeño. Chop cilantro.
Prep taco shells or tortillas.
Assemble taco with toppings.
Thanks to Gina Matsoukas, author at Running to the Kitchen. Check out more of her recipes here and follow on Instagram @runningtothekitchen.