Grass-Fed Lamb Tacos

Our Fairy Gutmother is back with another US Wellness delight: oven-roasted Leg of Lamb. Roasts  like this are wonderful for meal-prepping; make ahead and repurpose throughout the week! Carley Smith shows us how to use this lamb roast in Grass-Fed Lamb Tacos and she shares an accompanying Greek Salad. 

 

Grass-Fed Lamb Tacos

Recipe & Photos by Carley Smith | Fairy Gutmother 

USWM Shopping List: Leg of Lamb, Chicken Stock

Ingredients 

Tacos

• Leg of Lamb
• ½ cup chicken stock
• chopped white onion
• goat’s milk feta
• chopped cilantro

Marinade

• 4 Tbsp olive oil
• 1 tsp sea salt
• ½ tsp black pepper
• 1 tsp lemon zest
• 2 Tbsp chopped rosemary
• 3-4 cloves chopped garlic
• Chopped thyme (to top lamb, do not mix in with marinade)

Rosemary Chimichurri

• 2 cups chopped parsley
• 2 heaping Tbsp rosemary
• 3-4 cloves garlic
• Zest of ½ lemon
• Pinch of red pepper flakes
• Juice of 1 lemon
• ½ tsp sea salt
• 4 Tbsp water
• ½ cup olive oil

 

Instructions

1. Preheat your oven to 350° F. 
2. Whisk together ingredients for the marinade and let sit while you prepare the meat.
3. After allowing the lamb to sit at room temperature for about an hour, prep it for marinade: cut holes into the leg so that the marinade seeps into the meat for extra flavor.
4. Rub the meat with the marinade—cover completely on all sides. Press the garlic, chopped thyme, and chopped rosemary to the holes to increase flavor.
5. Add ½ cup chicken bone broth into a Dutch oven and place the lamb over the broth. Add any leftover seasoning and herbs to the top of the lamb.
6. With the lid on, place the Dutch oven into the oven at 350 degrees for about 3 hours.
7. Optional: prep Carley’s Greek Salad to enjoy with the roast! Seen at 3:35 in this recipe video.
8. Back to the tacos: prep the Rosemary Chimichurri sauce seen at 6:52. First, pulse together everything except for the olive oil. Then, if your blender allows, slowly add in the ½ cup of olive oil while the blender is running. If your blender doesn’t allow for this, just add in a couple of tablespoons at a time. Set the sauce aside for later.
9. After about 3 hours, the lamb should be falling off the bone. Remove it from the oven and begin shredding the meat from the bone, hydrating it with the sauce from the pot.
10. Assemble the tacos with chimichurri, chopped white onion, goat’s milk feta, and cilantro.
11. Save the rest of the shredded lamb for meals throughout the week!

 

 

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