Leftover Lamb Tacos
 
Prep time
Cook time
Total time
 
Recipe type: Entree
Serves: 3-4
Ingredients
  • ½ cup slivered almonds
  • About 3 cups of trimmed roast lamb, cut into about ½ inch cubes
  • 3-4 cloves of garlic
  • 2 Tbsp olive oil
  • ⅛ tsp ground cloves
  • ¼ tsp ground cumin seed
  • ¼ tsp ground coriander seed
  • 1 medium onion, roughly chopped
  • ¼ tsp ground cinnamon
  • One 10 oz bag of angel hair cole slaw
  • ¼ cup mayonnaise
  • zest and juice from ½ lemon
  • 2 tsp rice vinegar
  • Salt and freshly ground black pepper to taste
  • Corn tortillas (recipe makes about enough filling for 8 tortillas)
  • Chopped parsley for garnish (optional)
Instructions
  1. Preheat oven to 200 degrees F (just to keep tortillas warm).
  2. Pulse lamb and garlic cloves in a processor until roughly ground, stirring as necessary between pulses. Set lamb aside in a bowl.
  3. Pulse chopped onion until finely chopped.
  4. Heat a non-stick skillet and toast tortillas on each side just until brown spots start to appear. Keep warm in oven.
  5. Toast almonds in same pan and set aside.
  6. Heat 2 Tbsp olive oil in same pan, add cloves, cumin and coriander, stir about 1 minute, remove from heat and let sit a couple minutes.
  7. Mix mayonnaise, lemon juice and zest and rice vinegar.
  8. Stir 2 tsp of the spice-infused oil, cooked previously, into the mayonnaise mixture.
  9. Toss cole slaw and toasted almonds with mayonnaise mixture, season with salt and pepper to taste and set aside.
  10. Heat pan with remaining spiced oil, add pulsed onion and cinnamon and cook 1-2 minutes until almost tender.
  11. Add lamb, season with salt and pepper to taste and warm through: about 4-5 minutes.
  12. To serve, spoon a little lamb and a little slaw onto tortilla. Garnish with a little parsley if desired, fold and φάω or comer or eat!
Recipe by Savory Nature at http://savorynature.com/2014/04/23/leftover-lamb-tacos/