Description
A delicious fusion of Greek roasted lamb served in warm tortillas, topped with fresh veggies and a creamy yogurt sauce, perfect for family gatherings.
Ingredients
Scale
- 5 to 6 pound boneless lamb shoulder
- 12 fat garlic cloves
- ½ cup packed fresh herbs (thyme, parsley, oregano, or sage)
- ½ cup olive oil
- Zest of ½ lemon
- 5 to 6 teaspoons kosher salt
- 2 teaspoons pepper
- 1 cup white wine
- 1 large onion
- 3 bay leaves
- 1 English cucumber (sliced or diced)
- 6 radishes (sliced or diced)
- 1 cup crumbled feta (optional)
- ½ cup fresh torn Italian parsley or mint leaves (for garnish)
- 10 to 12 small tortillas (flour and corn blend)
- 1 cup Greek style yogurt (whole milk)
- 1 tablespoon olive oil (for yogurt sauce)
- Zest of 1 lemon
- 1 tablespoon lemon juice or lime
- ¼ teaspoon kosher salt
- 1 to 2 tablespoons fresh chopped mint (for yogurt sauce)
Instructions
- Preheat the oven to 350°F (175°C) and let the lamb rest on the counter until it reaches room temperature (about 30 minutes). Trim any excess fat from the lamb shoulder.
- Make the garlic herb paste: In a food processor, blend together the garlic, olive oil, fresh herbs, lemon zest, salt, and pepper until it forms a paste.
- Prepare the base: Slice the onion into rings and lay them in the bottom of a Dutch oven. Add the bay leaves and pour the white wine over the onions.
- Rub the lamb: Generously smear the garlic herb paste all over the lamb, ensuring that it’s well coated. Place the meat over the onions in the Dutch oven. Cover with a lid and roast for about three hours, or until the lamb is tender and easily shreds with a fork.
- Prep the veggies and sauce: While the lamb cooks, prepare the diced cucumber and radishes. To make the Minted Yogurt sauce, mix together the yogurt, olive oil, lemon zest, lemon juice, salt, and fresh mint in a bowl.
- Shred the lamb: Once tender, remove the lamb from the oven. Shred it with two forks, seasoning with more salt to taste. If desired, add a little of the braising liquid to keep it moist.
- Serve: Warm the tortillas on a skillet or directly over the open flame for a few seconds on each side. Lay out the lamb, prepared veggies, and yogurt sauce for building your own tacos.
Notes
Consider marinating the lamb with the herb paste a day in advance for deeper flavor. Leftovers can be stored in an airtight container in the fridge for up to 3 days.
- Prep Time: 30 minutes
- Cook Time: 180 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Greek
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 2g
- Sodium: 600mg
- Fat: 21g
- Saturated Fat: 6g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 90mg
Keywords: Greek, Lamb Tacos, Fusion Cuisine, Family Meal, Comfort Food
