Prep Time30 minsCook Time3 hrsTotal Time3 hrs 30 mins
56 Boneless lamb shoulder
12 Garlic, fat
0.50 cup Packed, fresh herbs - thyme, parsley, oregano or sage or combo of all
0.50 cup Olive oil
Zest of 1/2 lemon
56 tsp Kosher salt (1 tsp for each lb of meat)
2 tsp Pepper
1 cup White wine
1 Onion
3 Bay leaves
1 English cucumber, sliced or diced
6 Radishes, sliced or diced
1 cup Feta cheese, crumbled (optional or make yogurt sauce)
0.50 cup Fresh torn Italian parsley or mint leaves (garnish)
1012 Tortillas
Minted Yogurt Sauce (optional or sub feta or goat cheese)
1 cup Greek style yogurt (whole milk)
1 tbsp Olive oil
Zest of a lemon
1 tbsp Lemon/lime juice
0.25 tsp Kosher salt
12 tbsp Fresh chopped mint
Herbed Caper Sauce (optional)
0.50 cup Mint
0.50 cup Parsley
12 Garlic, finely minced
0.33 cup Olive oil
Zest of 1 lemon
0.13 cup Fresh lemon juice (1/2 lemon)
0.25 tsp Salt
2 tbsp Capers
2Let meat rest on counter and come to room temp. Trim any excess fat. ( A little is ok)
3Make the herb paste: Place garlic, oil, herbs, zest, salt and pepper in a blender or food processor and blend into a paste.
4Slice the onion into ⅓ -½ inch rings and lay in the bottom of a large Dutch oven, creating a foundation for the lamb to rest on. Add the bay leaves. Pour the cup of wine over the onion.
5Rub the lamb with the garlic herb paste, coating all sides well,l using it all up, getting in all the nooks and crannies, inside and out. Place the meat over the onions in the pot. Cover with a tight filling lid and place in the hot oven. The lamb will take roughly about 3 hours to cook and become tender, give or take, depending on size and weight. Check after 2 hours, then every ½ hour after that. It is done when the meat easy pulls apart with two forks.
6While the lamb is braising, prep the veggies. Slice or dice the cucumber and radishes. Chop the herbs. Make the Minted Yogurt sauce by stirring the ingredients together in a medium bowl.
7When the meat is tender, using tongs, carefully remove it from the pan, placing it on a dish. Discard the Bay leaves. Fish out the flavorful melted onions and save them with the meat. Pour all the fat/liquid out of the pan, saving it. Return the lamb and onions to the pan, shred it a little with two forks and season with salt. Either skim the fat from the braising liquid ( which will rise to the surface) or chill it- (it will harden) and you can easily remove it. You can add a little braising liquid back into the lamb ( this step is optional-but adds more moisture and flavor).
8Serve up the lamb with toasted tortillas (or lightly grill them over your gas burner on the stove) and all the sides.
For another added burst of flavor make the Optional Herbed Caper Drizzle. Place all but the capers in a food processor and pulse repeated, until chopped evenly ( but not smooth). Pour in a small bowl. Stir in the Capers.
Ingredients
56 Boneless lamb shoulder
12 Garlic, fat
0.50 cup Packed, fresh herbs - thyme, parsley, oregano or sage or combo of all
0.50 cup Olive oil
Zest of 1/2 lemon
56 tsp Kosher salt (1 tsp for each lb of meat)
2 tsp Pepper
1 cup White wine
1 Onion
3 Bay leaves
1 English cucumber, sliced or diced
6 Radishes, sliced or diced
1 cup Feta cheese, crumbled (optional or make yogurt sauce)
0.50 cup Fresh torn Italian parsley or mint leaves (garnish)
1012 Tortillas
Minted Yogurt Sauce (optional or sub feta or goat cheese)
1 cup Greek style yogurt (whole milk)
1 tbsp Olive oil
Zest of a lemon
1 tbsp Lemon/lime juice
0.25 tsp Kosher salt
12 tbsp Fresh chopped mint
Herbed Caper Sauce (optional)
0.50 cup Mint
0.50 cup Parsley
12 Garlic, finely minced
0.33 cup Olive oil
Zest of 1 lemon
0.13 cup Fresh lemon juice (1/2 lemon)
0.25 tsp Salt
2 tbsp Capers
Directions
2Let meat rest on counter and come to room temp. Trim any excess fat. ( A little is ok)
3Make the herb paste: Place garlic, oil, herbs, zest, salt and pepper in a blender or food processor and blend into a paste.
4Slice the onion into ⅓ -½ inch rings and lay in the bottom of a large Dutch oven, creating a foundation for the lamb to rest on. Add the bay leaves. Pour the cup of wine over the onion.
5Rub the lamb with the garlic herb paste, coating all sides well,l using it all up, getting in all the nooks and crannies, inside and out. Place the meat over the onions in the pot. Cover with a tight filling lid and place in the hot oven. The lamb will take roughly about 3 hours to cook and become tender, give or take, depending on size and weight. Check after 2 hours, then every ½ hour after that. It is done when the meat easy pulls apart with two forks.
6While the lamb is braising, prep the veggies. Slice or dice the cucumber and radishes. Chop the herbs. Make the Minted Yogurt sauce by stirring the ingredients together in a medium bowl.
7When the meat is tender, using tongs, carefully remove it from the pan, placing it on a dish. Discard the Bay leaves. Fish out the flavorful melted onions and save them with the meat. Pour all the fat/liquid out of the pan, saving it. Return the lamb and onions to the pan, shred it a little with two forks and season with salt. Either skim the fat from the braising liquid ( which will rise to the surface) or chill it- (it will harden) and you can easily remove it. You can add a little braising liquid back into the lamb ( this step is optional-but adds more moisture and flavor).
8Serve up the lamb with toasted tortillas (or lightly grill them over your gas burner on the stove) and all the sides.
Greek American Lamb Tacos with Minted Yogurt Sauce
