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Braised Lamb Shoulder Tacos by Chef Matthew Jennings

Traeger Kitchen


Braised Lamb Shoulder Tacos by Chef Matthew Jennings

Prep Time

2 Hours

Cook Time

5 Hours

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Pellets

Big Game Blend

These tacos are rich with flavor. Lamb slow-roasted and braised over big game hardwood in a bold and bubbly guajillo chili sauce until perfectly tender. Served street style on corn tortillas for some handheld deliciousness.

Ingredients

How many people are you serving?

4

    Steps

    • 1

      In a spice grinder, finely grind the seeds.
    • 2

      In a microwave-safe bowl, cover the guajillo chilies with water and microwave on high for 2 minutes. Let cool slightly, then transfer soft chilies and 2 tablespoons of water to a blender.
    • 3

      Add the ground seeds, paprika, lime juice, oregano, the garlic cloves, 2 tablespoons of the olive oil and 1 tablespoon of salt. Puree the sauce until smooth.
    • 4

      Set lamb in a medium roast pan and rub 1/2 cup of the sauce all over the meat; let stand at room temperature for at least 2 hours and up to 12 hours.
    • 5

      When ready to cook, set the Traeger to 325℉ and preheat, lid closed for 15 minutes.
    • 6

      Add 1/2 cup of water to roasting pan and cover the pan loosely with foil. Cook the lamb for 2-1/2 hours, adding water to the pan a few times.
      Grill Icon
      Grill325˚
    • 7

      Remove foil and cook for about 2-1/2 hours longer, until the lamb is brown and tender; occasionally spooning the juices on top.
      Grill Icon
      Grill325˚
    • 8

      Let stand for 20 minutes after removing from grill. Shred the meat when it's cool enough to handle and combine with remaining liquid in the bottom of the pan.
    • 9

      Serve on corn tortillas, sprinkled with a squeeze of lime, sea salt, pickled radishes, and a sprig of cilantro. Enjoy!

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