This isnt a quick process. But it is SO good and SO easy. Lamb shoulder is tender and delicious, and slow roasting it just amplifies its delicious qualities.
I put my roast in the crock pot on low with two eigthed onions, a cup of chopped cilantro and season it with salt, pepper, cumin, garlic powder and smoked paprika.
Now let it cook on low for 18 hours. Yes eighteen. What does that mean? Well if you wanna eat at 5pm the next day, throw it in at 11pm. The night before. Of course you cant just leave it be. You have to add a little water or lamb stock every so often. Fresh outta lamb stock but loathe to water down all that flavor? Vegetable stock works great too.
As you know shoulder roasts have bone. Fight the temptation to take the bone out. Fight it! Bones keep meat moist! The bone can be removed at the last minute.
After the meat is prepared, whip up some mango cilantro sauce (thats another blog) and chop up any fixings you desire. We had lettuce, black olives, onions, cheese, sour cream and taco sauce. Spread refried beans onto your tortilla then top it with your fixings. Drizzle on your mango cilantro sauce and you have an amazing slow roasted lamb taco from my kitchen to your table.
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