Tacos are truly a staple of summer! We especially love how you can switch up the ingredients to combine your own perfect taco smorgasbord! Most people think of Mexican food when they envision tacos, but we’re here to show you one of our favorite twists on this classic- straight from our BFFF Test Kitchen. These hand held bites offer the perfect fusion of flavors. We decided to experiment and take this idea to a whole new level by blending Middle Eastern and Asian flavors together. Sounds crazy, right?! We guarantee this recipe will become a regular in your dinner repertoire!
First, we had to decide on meat options for our tacos…and knowing that lamb is prevalent within the Middle East, we thought this would be a good option. We discovered Shepherd’s Pride American Lamb at our local grocer and went with their Butterflied leg of lamb. Being that it is a very tender cut, especially toward the bigger end of the thigh, we knew we couldn’t go wrong! We did some research on the Shepherds Pride brand and found out that their lamb is raised by family ranchers who pledge to produce the safest, highest quality lamb, with no additives or artificial ingredients and completely hormone-free. Their lamb is raised in clean and natural surroundings, which means a much healthier product!
We marinated the leg of lamb with a spice blend of cumin, cinnamon, coriander, and clove to create a good base and depth of Middle Eastern flavors. We also added Gochujang, rice vinegar, and mirin to the marinade for an Asian twist, and slow roasted the lamb until tender. Once cooked, we shredded the lamb and let it sit in the residual juices for even more flavor! I’m sure you can imagine how amazing the kitchen smelled at this point! To contrast the spiciness, we added a dollop of creamy Gochujang sour cream adding extra umami, and creating a cooling effect.
To add sweetness and tang, we created a kiwi salsa from a blend of Serrano chilies, cilantro, lime juice, and kiwis.
Finally we topped them off with diced cilantro and red onions for an extra bite and added freshness.
These lamb tacos did not disappoint! They’re the perfect handheld treat for the every day or your next celebration! We’re picturing a warm summer night, festive blankets and pillows strewn across the backyard with accenting lanterns, and lastly, ambient Moroccan lights dangling overhead in soothing gem-tone colors!
SPICED LAMB TACOS WITH KIWI SALSA RECIPE
***Makes 10-12 tacos
Spiced Roasted Lamb
2 1/4 to 2 1/2 pound Shepherds Pride butterflied leg of lamb
1/2 chopped onion
4 cloves of garlic
1/2 tablespoon of each: ground coriander, cumin, and cinnamon
1/4 teaspoon ground clove
2 tablespoons Gochujang paste (found at Asian markets and some grocery stores)
1 tablespoon unseasoned rice vinegar
1/2 tablespoon mirin (optional)
1/2 teaspoon salt
1 1/2 kiwi peeled
4 green Serrano peppers charred with skin removed (charred optional)
1 handful fresh cilantro
1 garlic clove
2 1/2 tablespoons lime juice
1/2 teaspoon salt
1 1/2 teaspoons sugar
Onion Cilantro Mix
1/2 red onion
1 small handful cilantro
Small corn or flour tortillas (corn recommended)
Roasted Leg of Lamb
Preheat oven to 325 degrees. In a blender, blend onion, garlic, coriander, cumin, cinnamon, clove, Gochujang paste, rice vinegar, mirin and salt until pureed. Rub the entire piece of lamb with mixture until uniformly covered in a baking pan. Cover with foil cutting a hole at the top to vent steam, and roast at 325 degrees for 3 hours or until super tender. Once fork tender remove foil and broil for 5 minutes until you get a nice charred crust on the exterior of the lamb. Shred roasted lamb and mix with remaining sauce from pan.
Char chilies on grill over open flame or on high heat in a skillet (optional). Remove charred skin, slice chilies in half lengthwise and remove seeds over running water (leave the seeds in if you like things extra spicy). In a blender, blend chilies , kiwi, cilantro, garlic, lime juice, salt, and sugar until pureed.
Gochujang Sour Cream
In a blender or by hand, mix 1/2 cup sour cream with 1 tablespoon Gochujang paste until uniform and smooth.
Onion Cilantro Mix
Finley dice cilantro, and red onion and hand mix.
Warm your corn tortillas, spread Gochujang sour cream on face of tortilla, add roasted lamb, sprinkle with onion-cilantro mix and layer with kiwi salsa.
Calling all locals in Sacramento, California! On Thursday, July 23 from 5-8 PM, SactoMofo is teaming up with Shepherd’s Pride Lamb for a very delicious and special edition of Food Truck Mania, “Rocklin Around the Flock” featuring Homegrown Shepherd’s Pride Lamb. The event takes place at Rocklin’s very own Johnson- Springview Park! You can enjoy a signature lamb dish from one of five participating food trucks, enter a drawing to win a grocery shopping spree, and enjoy many more festivities!
For additional recipes and informational resources, check out MountainStatesRosen.com or their Facebook and Pinterest pages. Shepherd’s Pride is available locally at Raley’s, Nugget Market, Corti Brothers, New Leaf Community Markets and Holiday Market. For a store near you, visit Mountain States Rosen’s store locator.
This post has been sponsored in partnership with Mountain States Rosen.
Photography & Styling for Best Friends For Frosting by: Melissa Johnson & Andy Johnson