Za’atar-spiced lamb tacos
- Serves 4-6
- Hands-on time 25 min, oven time 3½-4 hours
Let the oven do most of the work for John Gregory-Smith’s slow-cooked lamb tacos, made with Welsh lamb shoulder (in season between August and November). Then, simply dress soft tortilla wraps with pickled red onions, yogurt and fresh pomegranate seeds.
- 29.5g (12.6g saturated)
- 49.7g (7.7g sugars)
Make and shred the lamb up to 2 days ahead and keep covered in the fridge. Reheat in a low oven, covered with foil, before serving.
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