Midnight Mediterranean Lamb Tacos
Celebrate Week 24 with these stunning 'pulled' lamb tacos, featuring a vibrant pomegranate salsa that pops with color and flavor. This dish perfectly balances slow-cooked richness with zesty freshness, making it an absolute showstopper for your next festive gathering.
Ingredients
- Lamb shoulder800 g
- Olive oil2 tbsp
- Garlic cloves, minced4 pcs
- Ground cumin1 tsp
- Smoked paprika1 tsp
- Small corn tortillas12 pcs
- Pomegranate seeds100 g
- Fresh mint, chopped1 handful
- Red onion, finely diced0.5 pcs
- Greek yogurt150 ml
- Lime juice1 tbsp
Instructions
Rub the lamb shoulder with olive oil, minced garlic, cumin, and smoked paprika. Season generously with salt and pepper.
Place the lamb in a heavy pot or Dutch oven. Add a splash of water, cover tightly, and roast at 150°C for about 3 hours until the meat is falling off the bone.
In a small bowl, combine the pomegranate seeds, diced red onion, chopped mint, and lime juice. Stir well to create a vibrant, zesty topping.
Shred the warm lamb using two forks. Lightly toast the tortillas and top each with a generous portion of lamb, a dollop of Greek yogurt, and the pomegranate salsa.
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