Lebanese American Lamb Tacos


June 17, 2022

Recipe provided by Cosette's Kitchen - (cosetteskitchen.com), courtesy of the American Lamb Board (Lebanese American Lamb Tacos | American Lamb).


American Lamb Shoulder

3 1/2 lbs Boneless American lamb shoulder roast

3 tsp Kosher salt

1 tsp Black pepper

1 tsp Paprika, any variety

2 tbsp mixed spices or 7 spice, sub allspice

1 tsp Sumac

1 tsp Garlic powder

10 cloves Garlic, peeled and trimmed

4 tbsp Olive oil

2 large Onions, sliced

1 cup Red wine or veggies/chicken/beef stock

Juice of two lemons

Cabbage & Beet Slaw

1-2 cloves Fresh garlic

1 tsp Kosher salt

1 tsp Pomegranate molasses

2 Whole lemons, juiced

1 cup Yogurt or sour cream

2 cups Shredded cabbage

1 Whole fresh beet, peeled and sliced think into matchsticks

Other Ingredients

Pita bread, freshly made or store bought

Feta cheese or other preferred cheese

Additional thick yogurt (optional)



American Lamb Shoulder

1Begin by preheating your oven to 325 degrees.

2Next, begin preparing your boneless American boneless lamb. Mix your spices together in a small bowl: salt, pepper, paprika, mixed spices (or 7 spices), sumac and garlic powder. Set aside.

3Peel 10 cloves of garlic, if some are larger pieces, you can cut in half.

4Begin making small slits in the lamb in and then place a garlic clove inside. Continue on all sides of your lamb until you’ve used all your garlic cloves. Use or more or less to your taste. Remember, the garlic will melt and become sweet when roasted, so no heavy garlic flavor.

5Once you’ve inserted your garlic, coat your lamb with 2 tablespoons of olive oil and rub your spice mixture all over your lamb until fully coated. Set aside.

6In the bottom of a heavy-bottomed dutch oven (or oven safe pot) add your remaining 2 tablespoons of olive oil and begin sautéing your onions over medium-high heat. Cook for 4-5 minutes until translucent then remove from pot and set aside.

7Turn your burner to high and place your lamb in the same pot and begin searing on one side for 3-4 minutes, then flip and continue to sear on all sides until golden brown all around.

8Add your onions back to the pot as well as your wine or other cooking liquid and lemon juice.

9Cover and place in preheated oven. Cook for 3 hours, begin checking at the 2.5 hour mark. When you remove from oven, you want the lamb to be fork tender, meaning when you take a fork to it, it will begin to fall apart. If it’s still tough – cover and add additional time in 30 minute increments.

10Once your lamb is cooked, remove from cooking liquid and allow to rest 15 minutes.

11Place your cooking liquid to the side and allow to cool, once cool – the fat (lamb has a lot of rendered fat) will surface to the top and you can skim away and compost or place in garbage – do not put down sink!

12Reserve the remaining liquid/sauce + onions and mix with your lamb.

Cabbage & Beet Slaw

1Make your dressing by smashing your garlic cloves with a mortar and pestle. Next add your salt, pomegranate molasses, lemon juice and salt.

2Whisk in your yogurt or sour cream until smooth.

3Add your shredded cabbage and sliced beets to the bowl. Begin working into the dressing.

4Toss until fully combined.


1To assemble your tacos, heat your pita slightly over an open flame on stovetop or for just a few seconds in the oven or microwave.

2Add in your sliced lamb pieces, top with cabbage slaw then finish with feta cheese, scallions and additional yogurt or sour cream.