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)
- 1 tbsp olive oil
- 1.5kg whole shoulder bone-in Welsh lamb
- 3 tbsp za’atar spice blend (from large supermarkets)
- 2 red onions, thinly sliced
- Juice 2 lemons
- 8-12 soft tacos
- 250g greek yogurt
- Large handful fresh coriander leaves, chopped
- 50g pomegranate seeds
- Heat the oven to 240ºC/220ºC fan/gas 9. Rub the oil all over the lamb, then cover it with 2 tbsp of the za’atar and plenty of salt. Put in a roasting tin, add 100ml water and cover the tin tightly with foil. Put the meat into the oven and immediately reduce the heat to 180ºC/160ºC fan/gas 6. Cook for 3½- 4 hours or until you can pull the meat apart with 2 forks. Check the lamb every hour or so, adding a splash more water if it seems dry.
- Remove the lamb from the oven and leave to rest for 10 minutes. Put the lamb on a chopping board and remove and discard the skin. Pull the meat off the bone and shred with 2 forks. Skim the fat from the roasting juices, then return the shredded meat to the pan. Mix well and check the seasoning, adding salt to taste.
- Meanwhile, put the red onions in a bowl and add the lemon juice. Add a good pinch of salt and mix well. Leave to pickle for 10-15 minutes, mixing again after 5 minutes, until the onions turn a beautiful light pink colour.
- Serve the cooked lamb at the table with the onions, tacos, yogurt, fresh coriander and pomegranate seeds.
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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