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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.
Prep Time10 minutes
Total Time10 minutes
Course: Main Course
Keyword: boneless leg of lamb, lamb barbacoa, lamb tacos, lamb tacos recipe, leg of lamb recipe, mexican lamb tacos, roast leg of lamb
Servings: 8 servings
Calories: 219kcal
Author: Melissa Belanger

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