PULLED LAMB TACOS
400g deboned lamb shoulder
1 small jar chipotle sauce (available from most supermarkets), reserve 1 tbsp for the Chipotle lime mayo
1 bottle beer (Lager is a great option, however any beer is fine)
12 soft tortillas
Preheat oven to 150*C.
Season lamb with sea salt and sear on all sides in a hot frying pan.
Place a large sheet of tin foil into a roasting tray and place the lamb shoulder into it.
Cover with chipotle chili sauce and beer.
Wrap lamb loosely in tin foil and cook in oven for 1.5 hours.
Remove from oven and allow to cool without unwrapping.
When cool, pour cooking juices into a bowl. Using your fingers, shred meat back into juices. To reheat for serving, rest bowl over pot of boiling water or microwave.
CHIPOTLE LIME MAYO
Juice of 2 limes
1 tbsp chipotle sauce
1 tbsp honey
½ tsp Dijon mustard
1 egg yolk
½ tsp salt
1 cup vegetable oil
Blitz or whisk first 6 ingredients together. Slowly drizzle in vegetable oil while mixing until mayonnaise reaches a creamy consistency.
2 ripe avocadoes
Juice of 1 lemon
Pinch black pepper
Mash together avocado and lemon juice. Season to taste with salt and pepper.
Using 12 soft tortillas, stack inside some iceberg lettuce with leaves roughly torn, shredded lamb, and avocado. Spoon over chipotle mayo and EAT!
When corn is in season, you can also make up a little salsa to top it off.
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