Lamb cooked slowly after being marinated in our El Mexicana Seasoning to a point where it falls off the bone and is shredded. We pair this with an avocado crema, a spicy chimichurri and pink pickled onions
Fall Off The Bone Mexican Lamb Tacos
Fall Off The Bone Mexican Lamb Tacos
Rated 5.0 stars by 1 users
Author
Jamie Welsby
Servings
4
Prep Time
2 hours
Cook Time
4-5 hours
Lamb cooked slowly after being marinated in our El Mexicana Seasoning to a point where it falls off the bone and is shredded. We pair this with an avocado crema, a spicy chimichurri and pink pickled onions
Ingredients
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Lamb leg or shoulder
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JAY’s El Mexicana Seasoning
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Olive Oil
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Tortillas
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Pink pickled onions
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Pomegranate seeds
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Bunch of Parsley
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1 Clove Diced Garlic
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1 Diced Red Chilli
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1 TSP Oregano
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1 TBSP Red Wine Vinegar
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3 TBSP Olive Oil
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Pinch Salt & Pepper
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2 Avocados
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300ml Soured Cream
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2 Limes Juiced
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Handful Coriander
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1 Clove Garlic
Chimichurri
Avocado Crema
Directions
Score your lamb, add olive oil and cover fully in JAY’s El Mexicana Seasoning
Place 200ml water in bottom of roasting tray and wrap tightly in foil. Place this in oven at 160. Cook for 3 hours covered then 1 hour uncovered (size dependant) meat should easily pull away from bone
Make your chimichurri by dicing your parsley, garlic and chilli. Add to a bowl with oregano, salt, pepper followed by red wine vinegar and olive oil
Make your avocado crema by blitzing your avocado, coriander, soured cream, lime juice and garlic
Build your tacos by adding your avocado crema, topped by your lamb and then your chimichurri, pickled onions and pomegranate seeds. Enjoy!
Recipe Note
Add some JAY's Original Hot for an added kick!