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