Za’atar-spiced lamb tacos

Za’atar-spiced lamb tacos
Photo credit: Ellis Parrinder
  • Serves icon Serves 4-6
  • Time icon 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.

 

Nutrition: per serving

Calories
678kcals
Fat
29.5g (12.6g saturated)
Protein
50.4g
Carbohydrates
49.7g (7.7g sugars)
Fibre
5.9g
Salt
1.4g
Calories
678kcals
Fat
29.5g (12.6g saturated)
Protein
50.4g
Carbohydrates
49.7g (7.7g sugars)
Fibre
5.9g
Salt
1.4g

Ingredients

  • 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

Method

  1. 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.
  2. 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.
  3. 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.
  4. Serve the cooked lamb at the table with the onions, tacos, yogurt, fresh coriander and pomegranate seeds.

delicious. tips

  1. 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.

     

Recipe By

John Gregory-Smith

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