Korean Lamb Tacos
Flavour Fusion on Taco Tuesday
4 - 6
Serves
30 mins
Prep Time
5 hrs
Cook Time
Recipe author
Beef + Lamb New Zealand
For a tasty twist on Taco Tuesday, try an Asian-spiced slow-cooked shoulder of NZ Lamb served with a zingy carrot salad and tangy pickled onion.
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High Protein
Dairy Free
Ingredients
1kg Quality Mark lamb shoulder
on the bone
1 cup chicken stock
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Marinade
2 spring onions
white parts roughly chopped
3-5cm piece of fresh ginger
peeled and roughly chopped
2 large garlic cloves
peeled
1 Tbsp sesame oil
3 Tbsp soy sauce
i
2 Tbsp mirin
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2 Tbsp Sriracha sauce
1 tsp peppercorns
1/2 tsp sugar
Pickled Onion
1 small red onion
halved with root cut off, very finely sliced
juice of 2 lemons
1/3 tsp flaky sea salt
Carrot Salad
2 large carrots
1/3 cup fresh coriander
finely chopped
1 Tbsp Mirin
1 tsp sesame oil
1/3 tsp salt
Spicy Mayo
6 Tbsp mayonnaise
2 Tbsp Sriracha sauce
To serve
tortillas
lime
wedges
fresh coriander leaves
red chilli
sliced
Method
Lamb
Pickled Onion
Salad
Spicy Mayo
To Serve:
1
Preheat the oven to 150°C.
2
Use a sharp knife to cut 2cm deep cuts in a crisscross fashion all over the lamb. This will allow the marinade to soak into the meat.
3
Season the shoulder all over with salt and set aside.
4
Put all the marinade ingredients in a small blender and pulse to a smooth paste.
5
Rub the marinade all over the lamb, making sure to get it into all the cuts.
6
Place the lamb in a roasting tray, add the chicken stock and cover with aluminium foil. Transfer to the oven for five hours.
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7
Once the lamb is done, remove from the oven, rest for 30 minutes and then shred the meat with a fork, removing all bones.
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Nutrition Information per Serving (377g)
Percentage daily intakes are based on an average adult diet of 8700 kJ (2100 kilocalories).
More infoEnergy
2050 kJ (490 kcal)
Protein
35.0g
Total Fat
30.3g
Saturated Fat
7.1g
Carbs
15.9g
Sugars
13.8g
Sodium
1534mg
Iron*
3.1mg
* Percentage of recommended daily intake (Aust/NZ)
