American lamb tacos are the perfect way to feed a crowd at a picnic- set up a make your own taco bar and enjoy the day with family and friends.
Recipe and photos courtesy of the American Lamb Board and Cooking with Cocktail Rings
In a small bowl stir together the salt, paprika, cumin, coriander, pepper and cinnamon until combined. Set aside.
Rub the lamb leg with 1 tablespoon of the olive oil and garlic then rub all over with the spice mixture. Cover and refrigerate to let marinate for at least 1 hour and up to overnight.
Preheat oven to 450°F. Add the lamb to a large roasting pan. Roast lamb until well browned all over, 20–25 minutes. Remove from oven and reduce the oven temperature to 300°F. Add enough water so the liquid comes about 1 inch up the side of the roasting pan, cover with aluminum foil, and roast until meat is tender and easily pulls apart, about 4½ hours, turning once halfway through cooking.
Transfer the lamb to a platter and tent with foil to keep warm. Add the braising liquid to a medium saucepan and boil over medium heat until it reduces by half. Shred the lamb and pour the reduced juices over the top.
In a medium mixing bowl stir together the tomatoes, onion, cucumber, lemon juice and mint. Season with salt, split into two containers (one for your family and one to share) cover and refrigerate until ready to use. Can be made up to two days in advance.
To assemble the tacos, top with Greek yogurt, a small handful of arugula, topped with lamb, a scoop of the Greek pico de gallo and crumbled feta cheese.
Courtesy of the American Lamb Board.
Ingredients
Directions
In a small bowl stir together the salt, paprika, cumin, coriander, pepper and cinnamon until combined. Set aside.
Rub the lamb leg with 1 tablespoon of the olive oil and garlic then rub all over with the spice mixture. Cover and refrigerate to let marinate for at least 1 hour and up to overnight.
Preheat oven to 450°F. Add the lamb to a large roasting pan. Roast lamb until well browned all over, 20–25 minutes. Remove from oven and reduce the oven temperature to 300°F. Add enough water so the liquid comes about 1 inch up the side of the roasting pan, cover with aluminum foil, and roast until meat is tender and easily pulls apart, about 4½ hours, turning once halfway through cooking.
Transfer the lamb to a platter and tent with foil to keep warm. Add the braising liquid to a medium saucepan and boil over medium heat until it reduces by half. Shred the lamb and pour the reduced juices over the top.
In a medium mixing bowl stir together the tomatoes, onion, cucumber, lemon juice and mint. Season with salt, split into two containers (one for your family and one to share) cover and refrigerate until ready to use. Can be made up to two days in advance.
To assemble the tacos, top with Greek yogurt, a small handful of arugula, topped with lamb, a scoop of the Greek pico de gallo and crumbled feta cheese.