Mexico will soon celebrate its national holiday, Cinco de Mayo – where the streets will be filled with colourful festivities and families and friends will gather over plentiful food and drink. Popularly observed overseas, the day is an opportunity to celebrate the vibrant culture, heritage and delicious food of Mexico.
Join in by cooking this delicious lamb dish. Our Lamb that are easy to make and perfect for sharing.
It’s a spin on the much-loved Mexican classics Cinco de Mayo celebrations with lamb shoulder tacos, chunky chilli con carne and a spiced lamb rack.
Preparation: 15 minutes
Cooking: 3 hours
1.4kg lamb shoulder, bone in
1 tbsp. olive oil
2 cloves garlic, finely chopped
1 jalapeño, seeded, finely chopped Zest and juice of 2 limes
2 tbsp. honey
1/2 bunch coriander leaves and stems, finely chopped
2/3 cup (170ml) vegetable stock
1 large fennel bulb, trimmed, cored, thinly sliced, fronds reserved
1/4 green cabbage, finely shredded 2 spring onions, thinly sliced
Soft tacos, lemon wedges, coriander leaves and garlic aioli, to serve
- Preheat oven to 180°C (160° fan-forced).
- In a medium bowl combine olive oil, garlic, jalapeños, half the lime zest and juice, honey and coriander, season. Make small incisions in the lamb with a sharp knife, pour over marinade and rub to coat. Place lamb in a large roasting pan, pour stock around base and cover tightly with foil.
- Cook in oven for 2.5 to 3 hours, or until meat is tender and falling off bone. Set aside to rest for 20 minutes. Shred lamb with 2 forks. Drizzle with any pan juices, drained of fat.
- Meanwhile place fennel and fronds, cabbage, onions, remaining lime zest and juice and extra coriander in a large bowl. Season and toss to coat.
- Serve lamb on tacos with coleslaw, aioli and lime wedges.
The Carousel would like to thank We Love Our Lamb for this recipe.