Slow Cooked Mexican Style Lamb

Name: Slow Cooked Mexican Style Lamb
Ingredients: 1 medium brown onion, chopped; 3 large garlic cloves; 2 tbs Mingles Taco Seasoning (available at Coles and Woolworths); 2 tbsp Chobani Greek Yoghurt; 2 tsp lemon juice; 1 tbs tomato paste; 2.2kg lamb shoulder roast, fat trimmed 2; 1 1/2 cup salt-reduced chicken stock; Taco toppings and tortillas to serve

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Author : Mingle Seasoning

Ingredients

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1 medium brown onion, chopped3 large garlic cloves2 tbs Mingles Taco Seasoning (available at Coles and Woolworths)2 tbsp Chobani Greek Yoghurt2 tsp lemon juice1 tbs tomato paste2.2kg lamb shoulder roast, fat trimmed 21 1/2 cup salt-reduced chicken stockTaco toppings and tortillas to serve

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Instructions

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Step 1

Combine onion and garlic into a food processor and blitz until finely chopped

Step 2

Add Taco seasoning yoghurt, lemon juice and tomato paste and blitz until it forms a paste.

Step 3

make small cuts into the lamb. Place in a large snap lock bag. Spread paste all over lamb to coat, and rub in well. Refrigerate overnight.

Step 4

Remove lamb from fridge and allow to come to room temperature (at least 30 minutes).

Step 5

Preheat oven to 170°C. Place lamb and marinade in a roasting pan lined with baking paper. Add stock to pan. Cover lamb with baking paper and then cover the pan tightly with foil. Bake for 2 hours or until lamb is very tender.

Step 6

Remove pan from oven, uncover, discarding foil and paper. Return pan to oven and cook for a further 30 minutes or until lamb is golden. Scatter with coriander and serve with yoghurt and lemon wedges.