Braised Lamb Shoulder Tacos by Chef Matthew Jennings
Prep time 20 mins
Cook time 4 hrs|
Hardwood 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.
3 LB LAMB SHOULDER ROAST
1/4 Tbsp CUMIN SEEDS
1/4 Tbsp CORIANDER SEEDS
1/4 Tbsp PUMPKIN SEEDS
1 Tbsp FRESHLY CHOPPED OREGANO
2 oz GUAJILLO PEPPERS, SEEDED
1 Tbsp SMOKED, SWEET PAPRIKA
1 Tbsp 1 T LIME JUICE
3 cloves GARLIC, ROASTED
1/4 Cup EVOO
In a spice grinder, finely grind the seeds.
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.
Add the ground spices, paprika, lime juice, oregano, the garlic cloves, 2 tablespoons of the olive oil and 1 tablespoon of salt. Puree the sauce until smooth.
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.
When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 325 degrees F and preheat, lid closed, for 10 to 15 minutes.
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.
Remove foil and cook for about 2-1/2 hours longer, until the lamb is brown and tender; occasionally spooning the juices on top.
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.
Serve on corn tortillas, sprinkled with a squeeze of lime, sea salt, pickled radishes, and a sprig of cilantro. Enjoy!
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