About the Dish
Chef Jason Jones from Super Loco keeps it simple and delicious with his rendition of a Lamb Taco.
But he uses it to introduce the lamb barbacoa – a spicy Mexican slow-cooked lamb.
He recreates this traditional dish by using a premium-grade Australian lamb shoulder.
- 2kg Lamb shoulder – de-boned
- 1l Chicken stock
- 55g Harissa Paste
FOR THE LAMB MARINADE
- 40g Chipotle
- 80g Onions
- 25g Garlic
- 5g Parsley
- 3gm Cumin powder
- 1gm Dried Sage
- 100ml Olive oil
- 5gm Salt
FOR THE MINT SALSA
- 8g Mint leaves
- 1 Serrano Chilli – seeds removed
- 1⁄4 Habanero chilli – seeds removed
- 40g Olive oil
- 60gm Mint jelly
- 15ml Lime juice
- 1g Sea salt
FOR THE RED ONION SALSA
- 100gm Red onion salsa from Chorizo Taco recipe
- 70gm Cucumber – finely diced
- 1 stalk Spring onion
- 1⁄2 Lime – juice
- Pinch Salt
Prepare the Lamb Marinade
Blend all ingredients until thoroughly combined.
Puree all together to a smooth sauce just before needed.
Red Onion Salsa
Mix all together just before required.
Rub Lamb thoroughly with marinade.
Leave for at least 3 hours in refrigerator.
Set the oven to 160C.
Pot-Roast the lamb with the stock for approx. 3hrs, or until Lamb is tender and falling apart.
Once baked, shred/chop and add harissa paste and season to taste.
Keep a little chunky – not super fine shred. Reserve.
Heat up a portion of Lamb on Plancha with 2 pieces of Tomato.
Warm a tortilla both sides until just warm and soft. Move to plate.
Add a little iceburg lettuce, then place lamb on lettuce.
Drizzle with Mint salsa. Then add grilled tomato wedges the side of the meat.
Top with red onion cucumber salsa.
Serve with a lime wedge for each taco made.