Braised Lamb Tacos with Charred Tomato Salsa


June 17, 2022

Recipe provided by Home | Lindsey Eats (, courtesy of the American Lamb Board (Braised Lamb Tacos with Charred Tomato Salsa | American Lamb).



2-3 lbs Boneless American lamb shoulder

4 Garlic cloves

1 large Yellow or white onion

1/4 tsp Ancho chili powder

1/4 tsp Cumin

1/2 tbsp Vinegar

2 cup Red wine

2 cups water

pinch Salt

Salt & pepper, to brine over night

Charred Tomato Salsa

6 Medium red tomatoes

1 Jalapeno, halved & deseeded (can leave seeds for extra spice)

3 Garlic cloves

1 White onion, roughly chopped

1 small Handful of cilantro

Juice of 2 limes

pinch Sugar

Salt to taste


1The night before you’re ready to make your lamb, pat dry and season throughout with salt and pepper for your dry brine. Cover. Place in the fridge until ready to use. (This is OPTIONAL, but ensures flavor throughout all parts of the lamb!)

2In a deep pot or a dutch oven, heat a drizzle of neutral oil until piping hot. Take your lamb and char on all sides - about 8-10 minutes on each side, until browned completely. Adjust timing if you need to char a little longer.

3Once browned, add in your garlic, onions, ancho chili powder, cumin, crushed chipotle chili and vinegar. Mix until combined with the lamb about 3-4 minutes.

4Add in your red wine and water. Season with salt and sugar. Mix and make sure everything is combined. You want liquid to be covering all the lamb. Adjust with more water if needed.

5Bring to a boil, and then place on medium low for about 1 hour. In the meantime, preheat your oven to 350 degrees.

6 After about an hour, place your braised lamb in the oven for another 2- 2.5 hours. Check on your lamb every 30-40 minutes, give it a mix. You will know when the lamb is ready and braised when it is fork tender, and falls off easily when forked.

7Remove your lamb from the oven and shred all your lamb, set aside until ready for serving!


1In a cast iron skillet, toss in your tomatoes, jalapeños, garlic, onion and salt and pepper. Char on your stovetop or BBQ grill until browned and charred throughout. Let cool.

2 In a blender, add all of the charred ingredients, a handful of cilantro, lime juice, sugar and salt to taste. Set aside in the fridge to chill. This will make about 2 cups, you can save the rest for serving and for chips!

3Serve on charred corn tortillas and top with cilantro, queso fresco, chopped onions, and halved cherry tomatoes.