Mexican pulled lamb tacos

Name: Mexican pulled lamb tacos
Cook time: 25 min
Yield: 4

with a chipotle sourcream, crunchy salad and crispy pumpkin and sweetcorn

Ready in around 25 mins

RECIPE FACT:

Tacos are really old…. First taco was actually invented somewhere between 1,000 and 500 B.C.

Nutritional Info:

Serving Amount:

Serves 4 people

Cooking Instructions:

Before cooking:

Preheat the oven to 210°C (fan bake).
1. TO COOK THE CRISPY CRUMBED SWEETCORN AND PUMPKIN:

Place the diced pumpkin on an oven tray lined with baking paper. Drizzle with a little olive oil and season with salt and pepper. Bake in the preheated oven for 10 mins. Sprinkle over the sweetcorn and top with cheese crumb and cook for a further 6-8 mins, until golden. Season with salt and pepper.
2. TO PREPARE THE CRUNCHY SALAD:

Trim the end off the baby cos lettuce and discard any damaged outer leaves. Cut into 1 cm strips then place into a bowl. Finely chop the coriander including the stalks and add to the bowl. Drizzle over some olive oil and season with salt and pepper then mix to combine.
3. TO HEAT THE TACOS AND COOK THE SLOW COOKED LAMB:

Fry pan option (preferred): Heat a non-stick frying pan over a medium heat and warm the tacos for 20-30 secs on each side. Oven option (preferred): Wrap the tacos in tinfoil and place in the pre-heated oven for 4-5 mins. Heat a drizzle of oil in a non-stick frying pan over a medium-high heat. Add the slow cooked lamb, using a wooden spoon to break up any large lumps of meat. Cook for 3-4 mins until crispy. Add the Mexican lamb spices and cook for 30 secs then season with salt and pepper.
To serve:

On each taco place 1 tsp of chipotle sour cream and some crunchy salad. Top with the slow cooked lamb, crispy pumpkin and sweetcorn. Drizzle over the remaining chipotle sour cream.