Ingredients: (Serves 4-6)

1 Whole Bone-in Lamb Shoulder (around 2kg)
500ml White wine
1 Bulb of garlic
1 Pack of tortillas or fresh corn tacos
1 Large bunch of coriander
2 Limes
1 Red onion
1 Red chilli
300g Cherry tomatoes
Salt and pepper
1 tsp Cumin seed
1 tsp Fennel seed
0.5 tsp Szechuan peppercorns

 

Preheat oven to 200ºC, put the lamb shoulder in a deep roasting tray and season well with salt and pepper. Place in the oven and cook for 10-15 mins to get some colour on the shoulder.

Remove from the oven and add the white wine and the garlic bulb to the tray (hold back two large cloves for the green sauce), cover with foil and turn oven down to 150ºC.

Cook the lamb for 3-4 hours until meat is falling off the bone. For the Pico de Gallo (fresh salsa) roughly chop the tomatoes, finely dice the red onion, chilli and a small amount of coriander. Season with salt and pepper and mix with the juice of one of the limes.

For the green sauce place the rest of the coriander, garlic, lime juice, salt and pepper into a blender and blitz until smooth.

In a pestle and mortar bash the cumin, fennel and szechuan pepper. Mix with one teaspoon of salt and a half teaspoon of pepper and set to one side.

To serve shred the shoulder of lamb and season generously with the spice mixture and some of the juices from the roasting tray. Assemble the tacos with some of the lamb, the fresh tomato salsa and a nice dollop of the green sauce. Or lay it on the table for your guests to build their own.