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• Barbacoa lamb carnitas

Barbacoa lamb carnitas

• Janine Ratcliffe

Published: December 7, 2016 at 11:23 AM

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Serves 12

Easy

Total time: 5 hrs

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These slow-cooked lamb tortillas are great for a feast between friends. It's easy to make and everyone can get stuck in and make their own

Gluten free

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Try these barbacoa lamb carnitas then check out our tacos al pastor, pulled pork carnitas and more Mexican recipes.

Ingredients

Nutrition

• 1 small red cabbage

  finely shredded

• 1 lime

  juiced

LAMB BARACOA

• 3 onions

  thickly sliced

• 1 bulb garlic

  cloves separated

• 1 tbsp ground cumin

• 1 large or 2 smaller (about 2.5kg in total) lamb shoulder

CHARRED JALAPAÑO SALSA

• 4 jalapeños

• 6 vine tomatoes

• 1 onion

  quartered

• 2 cloves garlic

  skin on

GUACAMOLE

• 4 avocados

  peeled and stoned

• 1 lime

  juiced

• 1 small onion

  finely chopped

• a bunch coriander

  finely chopped

• 1 large tomato

  finely chopped

• 1 red chilli

  seeded and chopped

To serve

• corn tortillas

  warm

• hot sauce

• sour cream

• feta

  crumbled

• radishes

  sliced

• pickled jalapeños

• lime wedges

Nutrition: per serving

• kcal531
• fat38.2g
• saturates16.1g
• carbs7.2g
• sugars5.5g
• fibre4.5g
• protein37.2g
• salt0.8g

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Method

• step 1

  Heat the oven to 160C/fan 140C/gas 3. Put the onions and garlic cloves into a large deep roasting tray. Rub the cumin into the lamb with a big pinch of salt, and add to the tray.

• step 2

  Pour in enough water to come 4cm up the sides of the tin and cover tightly in foil. Cook for 4-5 hours until the meat is tender, and falling off the bone. Take off the foil for the last hour so the fat gets a chance to crisp a bit.

Watch our 20-second video for the easiest way to stone an avocado...

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Authors

Janine RatcliffeFood director

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