Greek-style smoked olive and lemon lamb shoulder TACOS!
The olive lemon lamb shoulder roast has been adapted from a recipe by Matthew Evans, with the addition of smoked sicilian olives and 3 sprigs of rosemary. Depending on whether you're serving this from a leftover or whole roast, it will make 4-12 tacos. Serve everything separately at the table to make the lamb taco night a shared experience. Serve olives on the side.
Servings: 2 -4
For the olive lemon lamb shoulder roast tacos:
- 1.7 kg lamb shoulder roast shredded meat and 1/4 cup of the roasting juices only
- 12 mini soft tacos
- 1/2 cup Persian feta in oil
- 2 tbsp Sambal Oelek paste
- 250 g micro herbs or salad greens
To prep: crush feta in some of the oil with a fork to make a "sauce", top with sambal paste.
Warm shredded lamb and in some of the roasting juices, either in the oven or in the microwave.
Warm tacos in a microwave, according to intructions on packet.
Arrange food on separate plates and platters.
To assemble and serve:
Place taco on a plate, top with greens (and cucumber if using), shredded lamb and the feta-sambal sauce. Wrap it up and enjoy.
Serve roasted olives on the side.