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A close-up of pita filled with shredded lamb tacos with orange salsa, creamy sauce, red onions, and pomegranate seeds, served on a decorative plate.
Little Figgy Food

Shredded Lamb Taco with Orange Salsa

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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
Cook Time 6 hours
Total Time 6 hours 20 minutes
Servings: 4 - 6
Ingredients Method

Ingredients
  

  • 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

Method
 

  1. In a crock pot set to high.
  2. Mix together the softened Butter with all the spices from Salt, Pepper, Garlic, Paprika, Rosemary, Thyme, Cumin and Coriander. Blend until smooth.
  3. Rub the boneless Lamb shoulder with Butter blend and coat well.
  4. 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.
  5. 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:
  1. Warm the flatbread or tortilla shells and add the shredded Lamb and onion mixture, Yogurt, Orange Salsa and Pomogranate Seeds.

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