Jalapeno, Lime, Honey and Coriander Lamb Shoulder
1.4kg lamb shoulder, bone in
1 tbsp olive oil
2 cloves garlic, finely chopped
1 jalapeno, seeded, finely chopped
zest and juice of 2 limes
2 tbsp honey
bunch coriander leaves and stems, finely chopped
cup vegetable stock
1 large fennel bulb, trimmed, cored, thinly sliced, fronds reserved
green cabbage, finely shredded
2 green onions, thinly sliced
To serve: soft tacos, lemon wedges, coriander leaves and garlic aioli
Preheat oven to 180°C (160°C fan-forced).
In a medium bowl combine olive oil, garlic, jalapeños, half the lime zest and juice, honey and coriander, season. Make small incisions in the lamb with a sharp knife, pour over marinade and rub to coat.
Place lamb in a large roasting pan, pour stock around base and cover tightly with foil.
Cook in oven for 2 to 3 hours, or until meat is tender and falling off bone. Set aside to rest for 20 minutes. Shred lamb with 2 forks. Drizzle with any pan juices, drained of fat.
Meanwhile place fennel, fronds, cabbage, onions, remaining lime zest and juice and extra coriander in a large bowl. Season and toss to coat.
Serve lamb on tacos with coleslaw, aioli and lime wedges.
Tips: Take your lamb out of the fridge 30 minutes before cooking to ensure it cooks more evenly (keep it out of direct sunlight).
Try lamb ribs or lamb neck fillet in place of shoulder.
Source: Meat & Livestock Australia