lamb tacos

Lamb is a delicious dinner option. If you've never prepared it, this is a good recipe to get you started, because who doesn't like tacos? Cooking lamb in a slow cooker is a surefire way to prepare tender and juicy meat, ideal for stuffing tacos. Now sprinkle in spices like chili powder and ground cumin, and these tacos are nothing short of flavorful. After you try these tacos, your family will want every day to be Taco Tuesday.

Lamb Tacos

lbs lamb shoulder

Salt and black pepper,

Chili powder,

cumin

cloves

yellow onion, sliced

garlic cloves, finely chopped

coriander

pinto beans (optional)

Corn or flour tortillas

purple onion, finely chopped

coriander,

Your favorite salsa

Season the pieces of lamb shoulder with salt and black pepper, to taste. In a small bowl mix the chili powder, ground cumin and ground cloves. Season the lamb with the chili powder mix. Put the meat in a slow cooker; add the onion, garlic and coriander. Cover and cook on low for 6-8 hours or until the meat is tender and can be easily pulled apart. Turn off the cooker and shred the meat.

Heat the pinto beans (optional) in a small pot. Heat the tortillas on a comal (griddle) or in a non-stick pan over medium heat until soft.

To serve the tacos, put a little shredded lamb in the center of each tortilla. Garnish the tacos with the cooked beans, chopped purple onion, coriander and your favorite salsa. Enjoy!

Inspired by our love for carnitas and barbacoa—give us all the braised meats!—this easy lamb taco meat recipe can be made in a slow-cooker, Instant Pot or on the good old stove top.

https://images.themodernproper.com/billowy-turkey/production/posts/2022/Lamb-Tacos_Shot4_93.jpg?w=960&h=540&q=82&fm=jpg&fit=crop&dm=1650979965&s=dabf79c71ea27834cb2c3eef99beb2e4

16x9

lamb shoulder,

chicken stock

yellow onion, quartered

orange, juiced, rind reserved

tbsp lime juice (from 1 lime)

oregano

chili powder

salt

black pepper

pepper cayenne

bay leaves

Corn tortillas, warmed

cilantro leaves

Tahini Sauce

Tzatziki

onions

Sumac

https://images.themodernproper.com/billowy-turkey/production/posts/2022/Lamb-Tacos_Shot4_93.jpg?w=960&h=720&q=82&fm=jpg&fit=crop&dm=1650979965&s=24a485560e4555e361ecb6b3c62667c1

https://images.themodernproper.com/billowy-turkey/production/posts/2022/Lamb-Tacos_Shot4_93.jpg?w=960&h=960&q=82&fm=jpg&fit=crop&dm=1650979965&s=5d239f58ae78490df23789b35e3a149d

Slow-Cooker
In a slow-cooker, combine the lamb, stock, onion, orange juice and rind, lime juice, oregano, chili powder, salt, cumin, black pepper, cayenne, and bay leaves

Cover and cook until the lamb falls apart easily, about 6 hours on high or 8 hours on low

Use a slotted spoon to transfer the lamb meat to a large rimmed baking sheet

Use two forks to shred the lamb meat into bite-sized pieces

Discard bones and any large pieces of fat

Brush the meat with reserved liquid from the slow-cooker.Turn on the broiler with a rack in the center position

Broil the shredded lamb until the edges are crispy and caramelized, about 5 minutes

Remove the baking sheet from the oven and use a spatula to flip the meat over

Brush it with more of the reserved liquid and broil until it’s crispy on top, about 5 more minutes.
Note: The lamb taco meat can be made ahead of time

Store it in the refrigerator and use for just about anything! To freeze the lamb meat: Cool to room temperature

Store in an airtight container or a zip-top bag for up to three months

Instant Pot:
In an Instant Pot, combine the lamb, stock, onion, orange juice and rind, lime juice, oregano, chili powder, salt, cumin, black pepper, cayenne, and bay leaves

Lock the lid in place, making sure to close the vent valve

Cook on manual high pressure for 40 minutes

Allow the pressure to release naturally for 10 minutes, then quick release if needed.Use a slotted spoon to transfer the lamb to a large rimmed baking sheet

Use two forks to shred the lamb into bite-sized pieces

Brush the lamb with the reserved liquid from the Instant Pot.Turn on the broiler with a rack in the center position

Brush it with more of the reserved liquid and broil until it’s crispy on top, about 5 more minutes.
Stovetop: 
Preheat the oven to 375°F with a rack in the center position

In a Dutch oven, combine the stock, onion, orange juice and rind, lime juice, oregano, chili powder, salt, cumin, black pepper, cayenne, and bay leaves

Place the pot over high heat and bring to a boil

Nestle the lamb into the liquid, cover, and transfer the pot to the oven

Roast until the lamb falls apart easily, about 3 hours

Use a slotted spoon to transfer the lamb to a large rimmed baking sheet

Brush the lamb with the reserved liquid from the Dutch oven.Turn on the broiler and move a rack to the center position in your oven

Brush it with more of the reserved liquid and broil until it’s crispy on top, about 5 more minutes.

SO AMAZING! Unlike anything I've made before. Used the crockpot so the effort was very minimal my husband and I LOVED these. I made your tahinis sauce (also a real winner) but got store bought tzatziki to save some time. Don't skip the broil part, the crispyness is amazing!

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Top 2 lamb tacos recipes from across the web

The most viewed lamb tacos recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Lamb Tacos

Lamb Tacos

The most viewed lamb tacos recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine