Lamb Tacos with Pickled Red Onions and Tomato Relish.

I don’t eat a lot of lamb and I’ve never cooked with it at home so I have to admit that I wasn’t terribly thrilled when I received my recipe for this week’s Celebrity Chef swap.  It’s a Bobby Flay recipe so I knew it would be good, but still I had to be convinced.  It’s not that I don’t like lamb, it’s just usually a bit too gamey for my everyday meals.  Plus, the Husby isn’t the biggest fan so it typically stays off of my shopping list.

Even with my inexperience, I knew that lamb has to be cooked *just right* in order to reduce the gamey taste.  And since my grill is out of service for the season, I turned to my trusty crockpot for some low and slow, tender goodness.

To my surprise, I enjoyed this meal so much that I was sad there wasn’t enough for another helping.  The lamb itself was a little bland due to my inability to salt anything correctly but combined with the pickled onions, tomato relish and cheeses, I barely even noticed.  I didn’t tell the Husby he was eating lamb and he happily cleaned his plate.  I may have to start experimenting with it more in the kitchen!

Lamb Tacos with Pickled Red Onions and Tomato Relish.

Adapted for the crockpot from Jenna's Cooking Journey, from Boy Meets Grill Pickled Onions from A Couple Cooks

Ingredients

  • 1 1/2 lbs. Lamb Stew Meat
  • 1 Red Onion, coarsely chopped
  • 10 Garlic Cloves, coarsely chopped
  • 1 Cup Orange Juice
  • 1 Cup Olive Oil
  • Salt and Pepper, to taste
  • For the Tomato Relish:
  • 4 Large Tomatoes, coarsely chopped
  • 1/4 Cup Red Onion, finely diced
  • 1 Jalapeño, seeded and minced
  • 3 Tbsp. Balsamic Vinegar
  • 1 Tbsp. Olive Oil
  • Salt and Pepper, to taste
  • For Pickled Onions:
  • 1 Red Onion
  • 1/2 Cup Apple Cider Vinegar
  • 1 Tbsp. Sugar
  • 1 1/2 tsp. Kosher Salt
  • 1 Cup Water
  • For Taco Assembly:
  • 8 Flour Tortillas
  • 1 Cup White Cheddar Cheese, shredded
  • 1/2 Cup Feta Cheese, crumbled
  • 1 Cup Monterey Jack Cheese, shredded

Instructions

Combine the lamb, red onion, garlic cloves, orange juice, olive oil and salt and pepper in the bowl of a crockpot. Cook on low 6-8 hours or high 4-5 hours.

One hour before serving, prepare the tomato relish and the pickled onions. For the relish, combine tomatoes, red onion, jalapeño, balsamic vinegar, olive oil and salt and pepper in a bowl. Mix until well combined and let sit at room temperature until ready to serve. For the pickled onions, combine onions, apple cider vinegar, sugar, salt and water in a bowl. Mix until well combined and let sit at room temperature until ready to serve.

When ready to serve, remove the lamb from the crockpot and shred with a fork. Spoon the lamb into a flour tortilla and top with the white cheddar, feta and monterey jack cheeses, as well as the tomato relish and pickled onions.

http://www.thejeyofcooking.com/lamb-tacos-with-pickled-red-onions-and-tomato-relish/



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3 Responses to Lamb Tacos with Pickled Red Onions and Tomato Relish.

  1. I’m so glad you ended up liking the lamb. Yay!

  2. I’m glad you ended up loving them. I had a feeling that whoever received them wasn’t thrilled, but was hoping the flavor changed their mind. We loved these and glad you did too.

  3. I absolutely love lamb, and don’t find many crockpot recipes for it. I’ll have to pick up some lamb stew meat the next time I get to the farmer’s market so I can try these!

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