Ingredients
1 Opal Valley Boneless Lamb Shoulder
½ cup orange juice
2 limes, juiced
2 tbsp tomato paste
1 tbsp dried oregano
2 tsp smoked paprika
1 tsp cumin seeds
2 canned chipotle chiles in sauce
1 cup boiling water
1 tbsp olive oil
8 corn or flour tortillas
Garnish with your favourite combination of thinly sliced radishes, feta cheese crumbles, guacamole and salsa
Directions
- Place orange/lime juice, tomato paste, spices, chipotle chilis and oil in a small food processor and process until smooth
- Cut deep incisions into the lamb and place in a glass dish; with your hands, massage marinade into the lamb; cover and refrigerate overnight or until ready to use
- Preheat oven to 350ºF (180ºC), transfer the lamb and marinade to a roasting pan, pour in water and cover dish tightly with foil. Roast for 4 hours with foil on and 30 additional minutes with foil off.
- When lamb is very tender, shred with two forks and return to pan with juices; keep warm until ready to use
- Warm tortillas and assemble tacos
Tip: Make in a multicooker or pressure cooker. Add 2 cups of chicken stock and cook based on the manufacturers cooking instructions.
