Lamb Tacos
Slowly braised in citrus juice with onion and chipotle peppers, this lamb barbacoa makes the best lamb tacos. Serve them with toasted tortillas with a mint chimichurri and pickled onions for a simple, yet elegant main course.
Servings: 8 servings
Calories: 219kcal
Ingredients
For the Rub:
- ½ tsp oregano
- ½ tsp onion powder
- ½ tsp garlic powder
- 1 tsp paprika
- 1 tsp cumin
- 2 tsp salt
For the tacos:
- 4 pound boneless leg of lamb
- 1/2 cup orange juice
- 1 onion sliced
- 2 chipotle peppers chopped
- 2 tablespoons adobo sauce from can of chipotles
- 4 garlic cloves minced
To assemble:
- Tortillas corn or flour
- Mint chimichurri
- Pickled red onions
- Fresh cilantro
Instructions
- Preheat oven to 350˚F.
- Mix spices in a small bowl. Pat lamb dry and rub spice mixture to coat all sides.
- Heat a large Dutch oven to medium high. Add oil.
- When oil is hot, sear the lamb on all sides until golden brown. Remove lamb and set aside.
- Deglaze with pot with orange juice and add the remaining ingredients to the pot.
- Return the lamb to the pot. Cover and transfer to the oven and roast for about 3 hours.
- Remove from oven and shred the lamb. Return it to the pot and stir to coat in the cooking liquids.
- Serve lamb in flour tortillas with mint chimichurri and pickled onions.
Video
Notes
Nutrition information reflects values for prepared lamb only - taco assembly ingredients have not been calculated.
Nutrition
Calories: 219kcal | Carbohydrates: 6g | Protein: 30g | Fat: 8g | Cholesterol: 91mg | Sodium: 1445mg | Fiber: 1g | Sugar: 3g | Vitamin C: 10mg