Chef Aaron Brooks Lamb tacos with salsa verde and avocado
- Prep time 20Min
- Cook time 3Hr, 30Min
- Technique Braise
- Meat Lamb
- Cut Shoulder
- Serves 10
Tender, slow-cooked lamb with smoky chipotle and citrus, served in tortillas with creamy avocado puree, crispy lamb, salsa verde, and fresh radish slaw for a vibrant, flavour-packed dish.
Ingredients
For the lamb:
- 1 piece boneless Australian lamb shoulder or leg
- ¼ tsp oregano
- ¼ tsp cumin seeds, toasted
- 4 whole cloves, toasted
- 4 garlic cloves
- 6 whole allspice, toasted
- 4 tbsp sugar
- 60ml lime juice
- 60ml sour orange juice
- 1 piece chipotle peppers in adobo
- ½ tbsp achiote paste
- 1 pint tomatoes P
- inch cinnamon powder
For the avocado puree:
- 5 avocados
- Juice of 2 limes
- 1 tbsp sour cream
- 1 tbsp mayonnaise
- 2 tbsp extra virgin olive oil (evoo)
- 1 tbsp glucose Salt, to taste
For the salsa verde:
- 3 garlic cloves
- ¾ jalapeno
- 2 sprigs oregano, picked
- 1 ¼ bunch cilantro (coriander)
- 1 ¼ bunch parsley
- 120ml white vinegar
- 120ml extra virgin olive oil (evoo)
- Salt, to taste
For the radish slaw:
- 1 cup julienned watermelon radish
- 1 cup julienned red radish
- 60ml thinly sliced white onion
- 120ml rough chopped cilantro (coriander)
- 120ml rough chopped mint
- Juice of 2 limes
- 1 tbsp Mexican hot sauce
- Pinch sugar Salt, to taste
For serving:
- 4 tbsp extra virgin olive oil
- 60g shredded queso fresco
- 12 corn or flour tortillas
- 60ml chopped cilantro (coriander)
- 60ml diced white onion
Method
Season lamb with salt, pepper and olive oil. Sear on hot grill on all sides and set aside. Grind all dry spices. Blend the spices with the remaining ingredients and 1 teaspoon salt. Rub the lamb with the marinade and place dutch oven. Pour remaining marinade over lamb and top with one sliced onion. Cover tightly and cook at 275 degrees for 2 ½ to 3 hours or until the meat is tender and shreadable. Once cooked allow the meat to rest at room temperature for 30 minutes. Remove the meat from the cooking liquids and refrigerate. Once cool, cut into 1 ½ inch chunks. Combine all Avocado puree ingredients and puree till smooth. Combine all Salsa Verde ingredients in blender and season to taste. Combine all radish slaw ingredients just before serving.
To Serve: Heat olive oil in a nonstick fry pan. Add 3 cups of the diced lamb and fry till crispy. Add the diced onion, chopped cilantro and season with salt. Heat tortillas on a hot griddle. Place a little avocado and radish slaw in each tortilla, top with sautéed lamb, salsa verde and a little queso fresco. Serve with lime wedges, your favorite hot sauce and cold beer!
