Print
Buy Now →
Lamb Barbacoa
Delicious melt-in-your-mouth lamb – perfect for tacos, burritos, tostadas or anything else you might fancy! The lamb shoulder is cooked low and slow in a rich, flavourful marinade combining fresh orange and lime, chipotle and an assortment of spices.
Everyone will love this dish! It’s great for a feast between friends and family – it’s easy to make and everyone can get stuck in and customise their tacos to their liking.
- Prep Time: 10 minutes
- Total Time: 6 hours
- Yield: 8 1x
- Category: Meat
Ingredients
Scale
Braising marinade:
- 1 orange, juice and zest
- 1 lime, juice and zest
- 6 garlic cloves
- 1 tbsp apple cider vinegar
- 1 tbsp chipotle chilli flakes
- 1 tbsp ground cumin
- 1 tbsp ground coriander
- 1 tbsp dried oregano
- ½ tbsp chilli powder
- 1 tbsp brown sugar
- 1 tsp sea salt
- 1 tsp ground cinnamon
- ½ tsp ground allspice
- ½ tsp freshly-ground black pepper
For the lamb:
- 900 g boneless lamb shoulder joint
- olive oil
- 1 onion, finely chopped
- 150 ml water
- 2 dried bay leaves
Instructions
- Heat your oven to 150℃ /130℃ fan. Whizz the braising marinade ingredients to a smooth paste. Set aside.
- Drizzle the lamb shoulder with olive oil and spread to cover. Season generously with sea salt and freshly-ground black pepper on both sides.
- Heat a large frying pan over medium-high heat. Sear the lamb shoulder until browned on both sides. Transfer the lamb shoulder to a roasting tin.
- Return the frying pan to the stove over medium-low heat and add a splash of olive oil. Add the onion and cook, stirring occasionally, until softened and starting to brown, 10 to 15 minutes.
- Add the braising marinade. Rinse the blender out with the water and add it to the pan, along with the dried bay leaves. Bring everything to a simmer then remove the pan from the heat.
- Pour the marinade over the lamb, ensuring it’s coated on all sides.
- Tightly cover the roasting tin with 2 layers of foil. Bake the lamb for 5 to 6 hours, or until fall-apart tender.
- Remove the lamb from the sauce and let rest for 10 minutes. Meanwhile, if necessary, return the tray to the oven uncovered to reduce the sauce until thickened.
- Shred the lamb with 2 forks, then return to the sauce. Taste and adjust seasoning, to your liking.
- Serve with taco shells and your favourite toppings – enjoy!
Equipment
Buy Now → Notes
The equipment section above contains affiliate links to products we use and love!
