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Reon Hobson Coastal Spring Lamb Taco

Reon Hobson Coastal Spring Lamb TacoCoastal Spring Lamb Taco

By Reon Hobson, Pescatore at The George, Christchurch

Beef + Lamb Ambassador Chef

 

For the marinade

  • 1tsp cumin powder
  • 1tsp paprika powder
  • 100ml sherry vinegar
  • 50ml lemon juice
  • 10 cloves of garlic
  • 1 red chilli
  • 2tsp chilli powder
  • 400g tin of crushed tomatoes

 

  • 660ml of lager beer or water
  • 1 Coastal Spring Lamb butterflied leg
  • Salt and pepper
  • 3tsp canola oil
  • Packet of soft tacos

 

 

METHOD

Combine all the marinade ingredients.

Make deep incisions in the lamb and cover with the marinade. 

Leave overnight, turning once during this process to evenly distribute the marinade.

Preheat oven to 150˚C and place the lamb and marinade in a roasting dish and add the water or beer.

Cover with tin foil and cook for 5 hours (or use a slow cooker for 8 hours).

Once cooked, pull the meat apart and add some of the cooking juices over the meat.

Warm the soft tacos, fill with lamb and serve with sliced onion, coriander, chargrilled pineapple.

Chef’s tip - add avocado for a generous and buttery texture to your taco, if you’re not watching the waist!

 

Coastal Spring Lamb - Buy Lamb Online - Succulent, delicious lamb direct from our five family farms