Chipotle Braised Lamb Tacos


These meat-lovers tacos are sweet and spicy. Served with a lime- spiked sour cream, they make a decadent main dish or appetizer.


Ingredients List:

  • 1 1/2 lb (750 g) SunGold Dice Lamb Shoulder
  • 1/2 tsp (2 mL) salt
  • 1/4 tsp (1 mL) pepper
  • 2 tbsp (30 mL) vegetable oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 tsp (5 mL) ground cumin
  • 1 cup (250 mL) chicken broth
  • 1/2 cup (125 mL) barbecue sauce
  • 2 tbsp (30 mL) honey
  • 2 chipotle peppers in adobe sauce, minced
  • 8 small corn tortillas, warmed
  • 4 radishes, thinly sliced
  • 1/4 cup (60 mL) fresh cilantro leaves
  • Lime wedges

Lime Sour Cream:

  • 1/2 cup (125 mL) sour cream
  • 1/2 tsp (2 mL) lime zest
  • 1 tbsp (15 mL) lime juice
  • 1/4 tsp (1 mL) ground cumin
  • Pinch each salt and pepper

Preparation & Directions:

  • Preheat oven to 325˚F (160˚C).
  • Season lamb with salt and pepper.
  • Heat oil in Dutch oven set over medium-high heat; sear lamb for 6 to 8 minutes or until browned all over.
  • Transfer to plate.
  • Add onion, garlic and cumin to pan; sauté for 3 to 5 minutes or until onion is softened.
  • Add broth, barbecue sauce, honey and chipotle peppers; bring to boil.
  • Return lamb to pan; cover and transfer to oven.
  • Cook, stirring occasionally, for 1 1/2 to 2 hours or until lamb is very tender; transfer to large bowl and shred using 2 forks.
  • Return to pan (reheat if needed).

Lime Sour Cream:

  • Meanwhile, stir together sour cream, lime zest, lime juice, cumin, salt and pepper.
  • Divide shredded lamb evenly among tortillas.
  • Top with Lime Sour Cream, radishes and cilantro.
  • Serve with lime wedges.

Tips: 

  • For less-spicy tacos, use only 1 chipotle pepper. 
  • Serve tacos with grilled corn, rice and beans or coleslaw.
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Prep Time: 15 minutes

Cook Time: 1 hour 30 minutes

Serves:

 

Nutrition Facts (Per 1/4 recipe)

  • Calories 680
  • Fat 38g
  • Cholesterol 140mg
  • Sodium 1210mg
  • Carbohydrate 46g
  • Fibre 3g
  • Sugars 18g
  • Protein 38g