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Beer-braised lamb tacos with charred green tomato salsa

Published: July 18, 2018 at 9:42 AM

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Serves 8

A little effort

Total time: 5 hrs

+ overnight marinating + resting

A star rating of 5 out of 5.1 ratingRate

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Impress your friends at your next BBQ with these tender braised 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

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Ingredients

Nutrition

• 1.5kg boned lamb shoulder

• 1 orange

  zested and juiced

• 1 lime

  juiced

• 2 tsp ground cumin

• 2 tbsp medium chilli powder

• 2 tsp dried oregano

• 1 tsp ground cinnamon

• 1 tsp   smoked paprika

• 2 tsp garlic granules

• 1 tsp sea salt flakes

• (such as Sierra Nevada) pale ale

  200ml

SALSA

• 4 jalapeño chillies

• 1 red onion

  peeled and quartered

• 2 cloves garlic

  skin on

• 300g green tomatoes

• 1 tsp caster sugar

• a small bunch coriander

  chopped

• 2 limes

  juiced

BLACK BEAN SALAD

• 1 red onion

  finely chopped

• 2 x 400g tins black beans

  rinsed and drained

• 2 avocados

  diced

• 10 radishes

  sliced

• 1 lime

  juiced

TO SERVE

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

Nutrition: per serving

• kcal585
• fat40.2g
• saturates16.4g
• carbs14.1g
• sugars6.3g
• fibre7.9g
• protein36.4g
• salt1.4g

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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.

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