RECIPE: BBQ LAMB TACOS
Slow Roast BBQ Lamb Tacos with salsa picante on homemade tortillas. This is a favourite dish of Bianca, Trent’s wife and our COVID-19 lockdown photographer. Trent has shared the three-part recipe for us to re-create at home. Enjoy!
Slow Cooker BBQ Lamb
INGREDIENTS:
- 1.3 kg boneless leg of lamb (you can substitute boneless chicken breast)
- 200g can of chipotle peppers in adobo sauce
- 120g can of Green Chilies (whole or diced)
- 1 teaspoon pepper
- 2 teaspoons cumin powder
- 2 tablespoons oregano
- 6 cloves garlic
- 2 teaspoons salt
- 1/4 cup vegetable oil
- 1/4 cup water
METHOD:
- Combine chipotle peppers in adobo sauce, green chilies, pepper, cumin, oregano, garlic, salt and vegetable oil in a food processor, and pulse until creamy
- Stab your leg of lamb a few times with a knife to create little holes that the marinade can run into
- Place leg of lamb in slow cooker
- Pour marinade on top, covering the lamb completely
- Add water to the slow cooker
- Cook on low heat for 8 hours
- Shred lamb with a pair of forks
- Reduced cooking liquid by 2/3 too make a bbq sauce
- Mix through lamb
Salsa picante
INGREDIENTS:
- 1 cup coarsely chopped onion
- 1 cup cilantro sprigs
- 1 jalapeño pepper, coarsely chopped
- 1 garlic clove, coarsely chopped
- 1 can diced tomatoes,
- 3 tablespoons fresh lime juice
- 1/4 teaspoon salt
- 1 can diced tomatoes, drained
METHOD:
Place onion, cilantro, jalapeno peppers, garlic and 1 can of diced tomatoes (set the drained can aside) in a food processor, process until minced. Combine mixture with lime juice, salt, and drained tomatoes in a medium bowl; stir by hand until well blended.
TORTILLA
INGREDIENTS:
- 2 cups Masa Harina
- 1/2 teaspoon kosher salt
- 1 1/2 cups of hot water
METHOD:
Mix all of the ingredients until smooth. Roll dough with rolling pin or taco press into circles. Sear in a dry pan for 1-2 minutes each side.
BBQ LAMB TACO Assembly
Lay cabbage sliced on soft taco, top cabbage with bbq lamb and sprinkle salsa on top. Enjoy!
