Agave Glazed Lamb Shoulder Tacos
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Ingredients
- 1 pack of La Banderita King Corn or Taquito tortillas
- 1 white onion, finely diced
- 1/2 small purple cabbage, finely shredded
- 2 tbs apple cider vinegar
- Salt and pepper
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LAMB
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- 1 tbsp olive oil
- 1 lamb shoulder (about 1.5kg), bone-in, room temperature
- 1 onion, cut into wedges
- 2 capsicums (1 red and 1 green), quartered
- 1 tsp dried oregano
- 4 fresh or dried bay leaves
- 1 tbs chipotle in adobo
- 1 tsp. coriander seeds, crushed
- 1/2 cup agave (or honey)
- 500ml (2 cups) chicken stock
LET'S GET STARTED
- Preheat the oven to 160°C and bring the lamb out of the fridge 1-2 hours before cooking.
- Place the onion, capsicum, herbs, chipotle, coriander seeds on in a baking dish and rest lamb on top. Drizzle a little of the agave over the lamb and the rest in and around the baking tray. Season generously with salt and pepper. Pour stock around the lamb and cover with baking paper and foil. Cook for 3 – 4 hours.
- Remove the baking paper and foil and cook for a further 30 minutes to caramelise the skin. Basting from time to time with the pan juices. Remove from the oven and re-cover with some foil to rest and steam for 30 minutes. This will make the meat extra juicy.
- Toss the cabbage with salt and vinegar.
- Warm the tortillas in a pan over a medium heat for 30 seconds to a minute on each side. Keep warm and pliable in a clean tea towel.
- To serve pull the sticky lamb apart and serve in tacos with some of the juices. Garnish with cabbage and onion.
