Lamb Tacos with Pickled Onion and Feta

15 minutes

180 minutes

4

Ingredients

1 tbsp The Spice People’s Mexican Taco Spice Mix
500g lamb top round roast, cut into chunks – can use any lamb cut good for slow-cooking
1/2 cup chicken stock
1/2 cup orange juice
4 garlic cloves, crushed
8 soft tortillas
1 avocado, thinly sliced
1 red onion, very thinly sliced
salt and pepper
2 limes
1/2 block feta

Preheat your oven to 160 degrees. Place a heavy-based pot on medium heat with a drizzle of oil. Brown your lamb chunks in batches then remove from the pot and set aside. Take the pot off the heat and return the meat to it. Add in your spice mix, garlic, orange juice, and stock with a good pinch of salt and pepper and scrape the bottom of the pot to release all the flavours from the lamb.
Place a lid on the pot and place it in your preheated oven for 2 1/2 hours, or until nice and soft and pulling apart – check on it regularly, and if the liquid levels go down, add more stock or just some water. Remove from the oven when done and set aside to rest for 10 minutes before shredding with a fork.
When the lamb 30 mins left of cooking, add your onion slices to a bowl with a good pinch of salt and scrunch so well coated. Add in the juice of one of your limes, stir together, and set aside to steep and pickle.
When ready to serve, heat your tortillas in the microwave, oven, or one at a time in a dry pan, and serve with your shredded lamb, pickled onion, avo slices, a crumbling of feta, and fresh lime wedges.