Print

Guinness Braised Lamb Tacos

Celebrate St. Patrick's Day with these Guinness Braised Lamb Tacos! Fresh corn tortillas are packed with tender lamb, fresh guacamole and arugula, grilled banana peppers, caramelized onions and topped with feta cheese and organic salsa. May the spirit of the Irish live on through these deliciously rich tacos!
Course Events and Holidays, Healthy, Main Dish, Poultry, Slow Cooker
Prep Time 30 minutes
Cook Time 5 hours
Total Time 5 hours 30 minutes
Servings 4 people

Ingredients

For the lamb

  • 3 pounds leg of lamb approx half a leg
  • 2 tablespoons extra virgin olive oil
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon freshly ground pepper
  • 4 cloves garlic peeled and trimmed
  • half a lemon zested
  • 2 tablespoons fresh mint
  • 1 tablespoon fresh rosemary
  • 2 pounds root vegetables ie. squash, carrots, parsnips
  • 1 500ml can Guinness beer

For the tacos

  • 2 ripe avocados
  • 2 cloves garlic peeled, trimmed and minced
  • 1 teaspoon extra virgin olive oil plus more for greasing
  • half a lemon quartered
  • sea salt and freshly ground pepper
  • 2 banana peppers trimmed, seeds removed and sliced
  • 2 medium yellow onions trimmed, peeled and sliced
  • 16 fresh corn tortillas
  • 2 cups arugula roughly chopped
  • 170 grams feta cheese crumbled
  • half cup organic salsa
  • your favourite hot sauce

Instructions

For the lamb

  1. Heat a large cast iron pan on medium high heat.
  2. Rub lamb with 1 tablespoon olive oil and a sprinkling of salt & pepper. Using tongs, sear each side for 30 seconds. Remove lamb and place on plastic cutting board.
  3. In a food processor, combine garlic, lemon zest, remaining tablespoon olive oil, salt, pepper, mint and rosemary. Process and spread paste over lamb, making sure to get into all the little crevices.
  4. Place lamb over top of root vegetables in slow cooker and pour beer over top.
  5. Cook on high for 4 hours, then for 1 hour on low.
  6. Using a slotted spoon, lamb from slow cooker and pull large chunks apart using a carving fork. reserve root vegetables for later use.

For the tacos

  1. Combine avocados, garlic, olive oil and juice from two lemon wedges. Season with salt and pepper.
  2. Grease cast iron pan with olive oil and heat over medium heat. Saute banana peppers and onions until lightly browned, approx 5 minutes.
  3. In the meantime, place tortillas on a plate and wrap in syran wrap. Heat in microwave for 1 minute.
  4. Top corn tortilla with guacamole, arugula, lamb, peppers and onions. Sprinkle feta cheese, lemon and a tablespoon of salsa over top. Add hot sauce to taste.