Beer-braised lamb tacos with charred green tomato salsa

Name: Beer-braised lamb tacos with charred green tomato salsa
Total time: 5 h
Yield: serves 8
Ingredients: boned lamb shoulder 1.5kg; orange 1, zested and juiced; lime 1, juiced; ground cumin 2 tsp; medium chilli powder 2 tbsp; dried oregano 2 tsp; ground cinnamon 1 tsp; smoked paprika 1 tsp; garlic granules 2 tsp; sea salt flakes 1 tsp; pale ale (such as Sierra Nevada), 200ml; jalapeño chillies 4; red onion 1, peeled and quartered; garlic 2 cloves, skin on; green tomatoes 300g; caster sugar 1 tsp; coriander a small bunch, chopped; limes 2, juiced; red onion 1, finely chopped; black beans 2 x 400g tins, rinsed and drained; avocados 2, diced; radishes 10, sliced; lime 1, juiced; corn tortillas 16; soured cream 200g tub; coriander leaves to serve

5 hours + overnight marinating + resting
serves 8
A little effort

Impress your friends at your next BBQ with these super tender lamb shoulder tacos. Serve with our homemade punchy green tomato salsa and a moreish bean salad. You can use regular red tomatoes for this if you can’t get green

July 18, 2018 at 9:42 am

Ingredients

boned lamb shoulder 1.5kg
orange 1, zested and juiced
lime 1, juiced
ground cumin 2 tsp
medium chilli powder 2 tbsp
dried oregano 2 tsp
ground cinnamon 1 tsp
smoked paprika 1 tsp
garlic granules 2 tsp
sea salt flakes 1 tsp
pale ale (such as Sierra Nevada), 200ml

SALSA

jalapeño chillies 4
red onion 1, peeled and quartered
garlic 2 cloves, skin on
green tomatoes 300g
caster sugar 1 tsp
coriander a small bunch, chopped
limes 2, juiced

BLACK BEAN SALAD

red onion 1, finely chopped
black beans 2 x 400g tins, rinsed and drained
avocados 2, diced
radishes 10, sliced
lime 1, juiced

TO SERVE

corn tortillas 16
soured cream 200g tub
coriander leaves to serve

Method

Step 1

If the lamb joint is tied, remove the string and discard. Put the lamb in a large roasting tin, skin-side down. Use a sharp knife to slash into the meat a few times. Mix the orange juice and zest and lime juice with the spices and a good pinch of salt then rub all over the flesh. Cover and leave in the fridge to marinate overnight.
Step 2

The next day, heat the oven to 150C/fan 130C/gas 2. Flip the lamb so it is skin-side up. Season the skin with salt and lots of pepper. Pour the beer into the bottom of the tin. Cover with a double layer of foil, then cook for 4 hours.
Step 3

To make the salsa, heat a griddle or heavy-based frying pan (or you can do this on the BBQ). Griddle the jalapeños until blackened on all sides, then drop onto a large sheet of foil and seal to make a parcel. Do the same with the onion, garlic and tomatoes, one by one, adding to the foil parcel (then resealing to keep the heat in) as they are charred. Let everything cool completely then de-stalk the chillies, remove the skin from the garlic cloves and cut the cores out of the tomatoes (and discard) and roughly chop. Put everything in a blender with the sugar, coriander and lime juice, and whizz until blended.
Step 4

To finish the lamb, remove the foil, turn up the heat to 200C/fan 180C/gas 6 and cook for another hour. Check the liquid in the roasting tin – it should be quite reduced by now. If not, put the lamb on a plate to rest and reduce the liquid on the stove until glossy. Return the lamb and pull into large chunks, tossing through the sauce.
Step 5

Toss the salad ingredients and serve with tortillas, lamb, salsa, soured cream and extra coriander.