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Chef Michelle Lainez Aussie Lamb Carnitas Tacos with Pickled Cranberries
- Prep time 30Min
- Cook time 45Min
- Technique Roast, Grill
- Meat Lamb
- Cut Leg
- Serves 4
Flavorful Aussie Lamb Carnitas Tacos topped with tangy pickled cranberries for a festive twist.
Ingredients
For the lamb:
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1 leg of Aussie grassfed Lamb
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1 head of garlic, cut in half horizontally
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2 yellow onions, quartered
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3 carrots, cut into three parts
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2 ribs of celery, cut into three parts
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340 g of chicken stock
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2 bay leaves
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2 tsp Cumin Powder
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2 tbsp Aleppo pepper or Tajin spice
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1 tbsp Black Peppercorns
For the vegetable puree:
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Carrots – from braising
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Onions – from braising
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Garlic – from braising
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Celery – from braising
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Salt – to taste
-
Chilli flakes – to taste
For the cranberries:
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8 dried sweetened cranberries
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1 cup apple cider vinegar
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½ cup water
-
1 tsp Salt
Method
For the lamb:
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In a deep roasting pan large enough to fit the lamb leg, place the whole leg; it's okay if it's netted. You can leave the net on or off; nothing is going to happen to it. Add all the spices and veggies. Add enough stock to cover the leg at least ¾ of the way up. If you need more liquid, add more stock or water.
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Cover the top of the roasting pan with plastic wrap, then with foil. The plastic wrap will melt onto the foil, creating a seal for perfect braising.
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Place in a preheated oven at 300°C. Let it cook in the oven for at least 4 hours.
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After the 4-hour mark, remove it from the oven and check it. If it's netted, take scissors and cut the net. Take a fork and check for tenderness; it should come right off. If it is still firm, then cover it up and place it back in the oven for an hour longer.
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Let it sit in its juice for a while until it cools down a little. Remove the lamb gently onto a sheet pan or cookie sheet and remove any excess fat. You can now shred it or let it cool and then cut it into cubes.
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Note: You can strain the vegetables from the liquid and use the liquid for your next braise or use it to reheat the lamb.
For the puree:
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Take the carrots, onions, garlic and celery and place them in a Vitamix or blender and puree together. If it's too thick to puree, add the braising liquid as needed.
-
You want to puree it all together until it's smooth and season it up with salt & chilli flakes for a kick.
For the pickled cranberries:
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Bring the apple cider vinegar, water and salt to a boil.
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Once boiled, pour over the dried cranberries and let them pickle until they come to room temperature, then store in the refrigerator.
To assemble:
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Warm up a 12.7 cm tortilla.
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1–2 tbsp of vegetable puree and place it on a tortilla.
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Add 57 to 85 g of Lamb Carnitas.
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Finish the taco with pickled cranberries.
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Eat your fantastic taco.
