Olive Magazine
Barbacoa lamb carnitas

Barbacoa lamb carnitas

Published: December 7, 2016 at 11:23 am
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  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 12

These gluten free, slow-cooked lamb tortillas are great for a feast between friends. It's easy to make and everyone can get stuck in and make their own.

  • Gluten free
Nutrition:
NutrientUnit
kcal531
fat38.2g
saturates16.1g
carbs7.2g
sugars5.5g
fibre4.5g
protein37.2g
salt0.8g
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*This recipe is gluten free according to industry standards

Ingredients

  • 1 small red cabbage, finely shredded
  • 1 lime, juiced

Lamb barbacoa

  • 3 onions, thickly sliced
  • 1 bulb garlic, cloves separated
  • 1 tbsp ground cumin
  • 1 large or 2 smaller (about 2.5kg in total) lamb shoulder

Charred jalapeño salsa

  • 4 jalapeños
  • 6 vine tomatoes
  • 1 onion, quartered
  • 2 cloves garlic, skin on

Guacamole

  • 4 avocados, peeled and stoned
  • 1 lime, juiced
  • 1 small onion, finely chopped
  • a bunch coriander, finely chopped
  • 1 large tomato, finely chopped
  • 1 red chilli, seeded and chopped

To serve

  • corn tortillas, warm
  • hot sauce
  • sour cream
  • feta, crumbled
  • radishes, sliced
  • pickled jalapeños
  • lime wedges

Method

  • STEP 1

    Heat the oven to 160C/fan 140C/gas 3. Put the onions and garlic cloves into a large deep roasting tray. Rub the cumin into the lamb with a big pinch of salt, and add to the tray.

  • STEP 2

    Pour in enough water to come 4cm up the sides of the tin and cover tightly in foil. Cook for 4-5 hours until the meat is tender, and falling off the bone. Take off the foil for the last hour so the fat gets a chance to crisp a bit.

Watch our 20-second video for the easiest way to stone an avocado...

https://www.youtube.com/watch?v=k8UQn8J12UA

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