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Slow Cooker Lamb Tacos


 


I love crockpot meals, this whole week is just

crockpot recipes! I love lamb too! I've heard of fish and

shrimp tacos but never lamb? I think it's worth a shot!

This recipe serves 16.


Slow cooker lamb mini tacos ingredients:

1tsp dried rosemary

1tsp dried oregano

1T kosher salt

2tsp black pepper

1/2c evoo

1 4 1/2lb semi boneless leg of lamb

3 large shallots, sliced

5 cloves of garlic

4c lager beer

16 corn mini corn tortillas, warmed

lime wedges for serving


Roasted tomatillo and green apple salsa:

1lb tomatillos (about 12) husked and rinsed

2 granny smith apples, quartered

1/2 medium white onion

2 jalapenos, stemmed

2 garlic cloves

2T evoo

2tsp kosher salt

1tsp black pepper

1/2c chopped fresh cilantro


How to make:

Turn your slow cooker on high, mix the rosemary, oregano,

salt and pepper and evoo in a small bowl and stir. Rub the

mixture all over the lamb and put in your slow cooker.


Add the shallots and garlic and pour the beer around the lamb.

Cover and cook for 5 hours.


While the meat is cooking, make the salsa. PLace the tomatillos,

apples, onion, jalapenos and garlic on a rimmed baking sheet.

Toss with evoo, salt and pepper. Preheat the oven to 400 degrees,

when the oven is ready roast the veggies until the Tomatillos

are soft for about 20 minutes.


Remove from the oven, let the roasted veggies cool slightly.


Transfer the veggies to a blender add the cilantro and process

until smooth. Season the salsa to taste with salt and pepper

and transfer to a serving bowl.


WIth the slow cooker still on high, remove the lamb and

transfer to a platter. Shred the meat and discard and bones.

Return the shredded lamb to the slow cooker and

cook for another hour.


Preheat your broiler, turn off the slow cooker and using tongs,

transfer the lamb to a large cast iron skillet, reserve the

juices in the slow cooker for serving. Broil the lamb

for about 7-10 minutes.


Pour the reserved juices over the lamb and serve immediately

with the tortillas and roasted tomatillo and green apple salsa,

squeeze a lime wedge over if you want.

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