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Lamb Tacos

three homemade lamb tacos on a plate topped with cilantro, tahini and tzatziki sauces, sumac and pickled onions
  • Serves:  6
  • Prep Time:  10 min
  • Cook Time:  4 hrs

Ingredients

  • 3 pounds boneless lamb shoulder, cut into 4-inch pieces
  • 2 cups chicken stock
  • 1 medium yellow onion, quartered
  • 1 large orange, juiced, rind reserved
  • 2 tablespoons lime juice, (from 1 lime)
  • 2 teaspoons dried oregano
  • 2 teaspoons chili powder
  • 2 teaspoons kosher salt
  • 2 teaspoons ground cumin
  • 1 teaspoon freshly cracked black pepper
  • ¼ teaspoon pepper cayenne
  • 2 bay leaves

For Serving

  • Corn tortillas, warmed
  • Fresh cilantro leaves
  • Tahini Sauce
  • Tzatziki
  • Pickled onions
  • Sumac

Method

Slow-Cooker

  1. In a slow-cooker, combine the lamb, stock, onion, orange juice and rind, lime juice, oregano, chili powder, salt, cumin, black pepper, cayenne, and bay leaves. Cover and cook until the lamb falls apart easily, about 6 hours on high or 8 hours on low.

  2. Use a slotted spoon to transfer the lamb meat to a large rimmed baking sheet. Use two forks to shred the lamb meat into bite-sized pieces. Discard bones and any large pieces of fat. Brush the meat with reserved liquid from the slow-cooker.

  3. Turn on the broiler with a rack in the center position. Broil the shredded lamb until the edges are crispy and caramelized, about 5 minutes. Remove the baking sheet from the oven and use a spatula to flip the meat over. Brush it with more of the reserved liquid and broil until it’s crispy on top, about 5 more minutes.

    Note: The lamb taco meat can be made ahead of time. Store it in the refrigerator and use for just about anything! To freeze the lamb meat: Cool to room temperature. Store in an airtight container or a zip-top bag for up to three months.



Instant Pot:

  1. In an Instant Pot, combine the lamb, stock, onion, orange juice and rind, lime juice, oregano, chili powder, salt, cumin, black pepper, cayenne, and bay leaves. Lock the lid in place, making sure to close the vent valve. Cook on manual high pressure for 40 minutes. Allow the pressure to release naturally for 10 minutes, then quick release if needed.

  2. Use a slotted spoon to transfer the lamb to a large rimmed baking sheet. Use two forks to shred the lamb into bite-sized pieces. Discard any bones or large pieces of fat. Brush the lamb with the reserved liquid from the Instant Pot.

  3. Turn on the broiler with a rack in the center position. Broil the shredded lamb until the edges are crispy and caramelized, about 5 minutes. Remove the baking sheet from the oven and use a spatula to flip the meat over. Brush it with more of the reserved liquid and broil until it’s crispy on top, about 5 more minutes.


Stovetop:

  1. Preheat the oven to 375°F with a rack in the center position.

  2. In a Dutch oven, combine the stock, onion, orange juice and rind, lime juice, oregano, chili powder, salt, cumin, black pepper, cayenne, and bay leaves. Place the pot over high heat and bring to a boil. Remove from heat.

  3. Nestle the lamb into the liquid, cover, and transfer the pot to the oven. Roast until the lamb falls apart easily, about 3 hours.

  4. Use a slotted spoon to transfer the lamb to a large rimmed baking sheet. Use two forks to shred the lamb into bite-sized pieces. Discard any bones or large pieces of fat. Brush the lamb with the reserved liquid from the Dutch oven.

  5. Turn on the broiler and move a rack to the center position in your oven. Broil the shredded lamb until the edges are crispy and caramelized, about 5 minutes. Remove the baking sheet from the oven and use a spatula to flip the meat over. Brush it with more of the reserved liquid and broil until it’s crispy on top, about 5 more minutes.