Shredded Lamb Tacos with Orange Salsa

Growing up in the deep south, lamb was rarely on our table, but when we had it, it was most definitely a treat. It wasn’t until I was in my late 20’s though that I realized, not only do I not know how to prepare a lamb dish, but also that I didn’t have enough lamb in my life.

Years later, I have revisited my love of lamb. The quality. The taste. American lamb is so tender and full of rich flavor, it’s gorgeous!

Not sure what to do with lamb? There are so many recipe options from Asian to Mediterranean to Latin, with plenty of choices depending on your palette preference. For me, I love Middle Eastern flavors and have incorporated them into this dish, Shredded Lamb Tacos with Orange Salsa then I topped them off with Greek yogurt and a generous amount of pomegranate seeds.

I slow cooked the boneless lamb shoulder in the crock pot until tender and then shredded it with a fork. You can either use flatbread or soft tortilla shells and generously fill them with the tender lamb. I enjoy topping it off with yogurt that has a bit of Harissa sauce swirled into it to give it some bite, and for the Orange Salsa, I was inspired by the Moroccan orange and carrot salad, which adds a bright flavor to the dish.

Since there are more than 82,000 family-owned sheep operations located in just about every U.S. state, you can find American lamb year round, no problem. To find out more information and find recipe inspiration visit American Lamb.

You can show your social media love and follow American Lamb Board on Twitter. Like American Lamb Board on Facebook. Get inspiration and follow American Lamb Board on Pinterest.

Shredded Lamb Taco with Orange Salsa

Little Figgy Food

Shredded Lamb Tacos with Orange Salsa, tacos with a Middle Eastern flare. Gorgeous American Lamb gives this recipe a rich flavor.

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Prep Time 20 minutes mins

Cook Time 6 hours hrs

Total Time 6 hours hrs 20 minutes mins

Servings 4 - 6

Ingredients

  

1x2x3x

• 3 - 5 lbs. Boneless Lamb Shoulder
• 4 Tbls 1/2 stick Butter, softened
• ½ tsp Sea Salt or 1/2 tsp Smoked Sea Salt
• ½ tsp Pepper
• 4 - 5 Garlic cloves minced
• 1 tsp Sweet Paprika
• 1 Tbls fresh Rosemary chopped (or 1 tsp dried)
• 1 Tbls fresh Thyme or 1 tsp dried
• 2 tsp ground Cumin
• 1 tsp ground Coriander
• 1 dried Chipolte Pepper
• 2 medium Onions quartered then sliced into thin wedges
• ½ cup Water

For the Toppings:

• Yogurt blended with 1 - 2 Tbls Harissa Moroccan hot sauce
• Orange Salsa to serve
• Pomegranate seeds to taste

Instructions

 

• In a crock pot set to high.
• Mix together the softened Butter with all the spices from Salt, Pepper, Garlic, Paprika, Rosemary, Thyme, Cumin and Coriander. Blend until smooth.
• Rub the boneless Lamb shoulder with Butter blend and coat well.
• In the bottom of the crock pot, add the water and sliced onions then place the Butter coated Lamb on top. Cover with lid and cook on high for 4 - 6 hours or until the meat is tender and pulls apart easily with a fork.
• Once tender, remove meat form crock pot (reserving liquid) and place meat on chopping board and shred with a fork. Remove the onions from liquid and mix back into shredded lamb with a tablespoon or two of the liquid.

To Serve:

• Warm the flatbread or tortilla shells and add the shredded Lamb and onion mixture, Yogurt, Orange Salsa and Pomogranate Seeds.

I was selected for this opportunity as a member of Clever Girls and the content and opinions expressed here are all my own.

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