2 dried ancho chilies
2 dried chipotle chilies
1 tablespoon paprika
2 teaspoons dried oregano
1/4 teaspoon ground cinnamon
5 cloves garlic, crushed
1/2 cup vegetable oil
2 kg boneless lamb shoulder
1 tbsp. sea salt
Spiced Mint Chimichurri
1 cup each Mint/Parsley/Coriander
2 cloves garlic
1 jalapeno chilli
2 tbsp red wine vinegar
4 tbsp olive oil
1 tsp. sea salt
1 x Jicama (if unavailable use ¼ green shredded cabbage)
2 tbsp. natural yoghurt
- Rehydrate the ancho and chipotle chillies in a bowl and cover with hot boiling water. Soak the chillies until they are soft or about 15 mins.
- In a food processor, place the chillies, garlic, cinnamon and oil and process until thick. Season with the salt.
- Place the lamb in a roasting tray and rub with the marinade. Leave to marinate for 3-4 hours or overnight.
- Preheat the oven to 160c (if you have an Electrolux Steam function put to 25% to retain the moisture).
- Prepare a roasting dish with sitting tray.
- Sprinkle a little Manuka sawdust or other smoking chips (3-4 tbsps.) in the bottom of a roasting dish. Place the marinated lamb shoulder on the rack in the roasting tray and cover completely with tinfoil. Then, place the bottom of the tray over a direct medium flame for 2-3 mins to lightly smoke, then place in the oven for 3 hours or until tender.
- Once cooked, rest for 10 minutes.
- Shred the lamb with the crust, check for seasoning and keep warm.
- Blend all the ingredients of the chimichurri except the jicama.
- Shred the jicama and toss with the chimichurri.
- Warm 12 tacos up in a frypan and build the taco by placing shredded lamb, 1 tsp. of natural yoghurt and the jicama salad on top.
- Fold and enjoy.