Lamb Shoulder Tacos with Spiced Pepitas

PREP TIME: 10 mins

COOK TIME: 4 hours

SERVES: 6-8

Recipe via Pure South 

INGREDIENTS

Lamb:
1 Te Mana Lamb Square Cut Shoulder (approx.2.2kg)
1 tbsp extra virgin olive oil
2 tsp coriander powder
2 tsp cumin powder
2 tsp garlic salt
½ tsp chipotle powder
1 tbsp apple cider vinegar
1 cup beef or lamb stock
2 cinnamon sticks
1 tbsp honey
2 Oranges, sliced

Spiced Pepitas:
½ cup pepitas/pumpkin seeds
½ tsp cumin powder
¼ tsp chipotle powder, optional
½ tsp salt
1 tbsp honey

Tacos:
½ cup cilantro, roughly chopped
2 avocados, mashed
½ iceberg lettuce, shredded
5 radishes, thinly sliced
2 limes, cut in wedges
12 corn tortillas, toasted

METHOD

1. For the lamb: Preheat the oven to 320F. Combine coriander, cumin, garlic salt and chipotle powder in a bowl, then rub all over the lamb shoulder.
2. Pour stock and apple cider vinegar into the bottom of a large casserole dish. Add cinnamon sticks and lamb, then drizzle with honey and place orange slices over. Roast, covered for 3-4 hours, or until the meat easily pulls apart.
3. Remove lamb from the dish and use two forks to shred the meat. Discard the bones and cinnamon sticks, then return the shredded lamb to the roasting juices. Keep the orange slices for serving.
4. For the spiced Pepitas: Add all ingredients to a bowl and toss to combine. Toast in a nonstick pan over medium heat until crunchy and delicious, about 3 minutes. Set aside.
5. To serve: Load tortillas with mashed avocado, shredded iceberg, radish slices, orange slices and pulled lamb. Garnish with spicy pepitas and fresh cilantro. Serve with lime wedges.