Who says tacos can only be made with pork or chicken? These pulled lamb tacos are a surprising, luxurious twist on the Mexican classic. The Middle Eastern spices blend perfectly with the freshness of the toppings.
Preparation
Step 1: Make the Spice Mix
Mix cumin, paprika, cinnamon, ginger powder, salt and pepper. Make deep cuts in the lamb shoulder. Rub the spice mix around and into the cuts of the meat.
Step 2: Slow Cook the Lamb Shoulder
Preheat the BBQ for indirect heat at 150°C. Place the lamb shoulder in a Dutch oven, add pressed garlic and lamb stock. Cover and roast 3.5-4 hours until the meat easily falls apart.
Step 3: Pull the Meat
Remove the lamb shoulder from the oven and let rest 10 minutes. Pull the meat into strips with two forks. Mix with the drippings from the pan. Taste and add extra spices as desired.
Step 4: Make the Toppings
Slice the red onion into thin rings. Finely chop the cilantro. Make the harissa yogurt by mixing 2 tbsp harissa with Greek yogurt. Cut the lime into wedges.
Step 5: Assemble the Tacos
Warm the tortillas in a dry pan. Top each tortilla with pulled lamb. Add feta, red onion, cilantro. Drizzle some harissa yogurt over and squeeze some lime juice.
Tips
- The cinnamon adds subtle sweetness – don't skip it!
- For extra smoky flavor: add hickory smoking wood to the BBQ.
- Make double portions – these tacos are great as lunch the next day.