| Created by | Spinneys |
| Prep time | 10 minutes |
| Pickling Time | 30+ minutes |
| Cook time | 180 minutes |
| Serves | 6 |
| Cuisine | Mexican |
| Diet | Other |
| Preparation | Moderate |
| Calories | 578 |
| Fat | 26.4g |
| Saturates | 8.8g |
| Protein | 48.4g |
| Carbs | 35.6g |
| Sugars | 15.3g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFPreheat the oven to 160°C, gas mark 3.
Place the lamb shoulder in a roasting pan, or on a baking tray.
Crush the garlic. Chop 1 handful of mint. In a bowl, mix the olive oil, garlic, mint, cumin, fine coriander, salt and pepper. Rub the mixture over the lamb shoulder, ensuring an even coating. Cover the roasting pan with aluminium foil. Place the lamb in the oven for approx. 3-4 hours, or until the meat is tender and easily falls off the bone.
Meanwhile, prepare the pickled onions. Peel and finely slice the onion. In a small bowl, combine the vinegar, water, sugar and 1 tbsp salt. Stir until the sugar dissolves. Add in the onions and set aside for at least 30 minutes to pickle.
To make the mint-yoghurt sauce, finely chop the remaining mint leaves and juice the lemon. Combine the Greek yoghurt, mint, lemon juice and salt in a bowl. Refrigerate until ready to use.
Once the lamb is done, remove it from the oven and let it rest for 15-20 minutes. Using two forks, shred the lamb, discarding any bones or excess fat.
Warm the tortillas in a dry pan or microwave according to package instructions. Finely shred the lettuce. Roughly chop the fresh coriander.
To assemble the tacos, generously spread mint-yoghurt sauce on the tortillas, top with shredded lettuce, shredded lamb and pickled red onions. Scatter over fresh coriander and serve immediately.
