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Slow Roast Lamb Burritos, Black Bean Salad and Spicy Salsa

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Slow Roast Lamb Burritos with Black Bean salad and Spicy Salsa

Slow Roast Lamb Burritos

It may be summer here in Australia but that certainly doesn’t stop me making slow Roast Lamb Shoulder to stuff into some soft tortillas.

I coated up a shoulder in spices and put it in the oven and left it there, for a while…..

The oven is on here night or day summer and winter, it makes no difference to us. All that is important to Skater is if it will be able to be stuffed into a tortilla to make  burritos or sauced up to make some sort of pasta. He has a  one track mind. It’s just a bit sad ( for him)  when I have a cake in the oven, because cake doesn’t go well in tortillas.

slow roast Lamb burritos

There was quite a lot of Lamb for just Skater and I so once we had a soft melting Lamb Shoulder  we used it in quite a few other dishes. You can shred it all up and store it in a container with  the cooking juices separate so that the fat can be scraped off . This makes the meat so easy to use. I had it tossed through salad with a lime and jalapeno dressing, avocado and crunchy pepitas.

We ate it  again with  eggs for an omelette. The charred broccoli and miso broth was so delicious last time that a remake was inevitable. We also  had our favourite Mexican Eggs dish again, but added this shredded Lamb. Skater also had a couple more Burritos, because.  We also had what I am calling Mexican fried rice- cooked rice, beans, cumin, smoked paprika, coriander, lime, corn and that Lamb……we were very happy I can tell you, it’s now a thing. Trouble is we need more Lamb to make it again.

You on the other hand could have it just like we did wrapped in a tortilla with salsa and a black bean salad.  I think you are going to love this. Maybe save it up for Easter.

Slow Roast Lamb burritos

 

Slow Roast lamb Burritos

Slow Roast Lamb burritos
Print Recipe
5 from 2 votes

Slow Roast Lamb Burritos with Black Bean salad and Spicy Salsa

Soft and delicious this is such a great way to share a meal
Cuisine: Mexican Flavours

Ingredients

Lamb and Marinade

  • 2 kg lamb shoulder bone in approx
  • 2 tablespoons achiote paste * Mexican supply stores- it has a unique lemony flavour
  • 1 Tablespoon ground cumin
  • 1 Tablespoon smoked paprika
  • 1 teaspoon dried oregano
  • 1 lime or lemon zested
  • 125 ml lime juice or lemon
  • 1/2 teaspoon salt
  • 2 cloves garlic
  • 125 ml water extra

Blackbean Salad

  • 400 gm black beans drained and washed, 1 can
  • 1 cup corn shucked from the cob, raw or cooked
  • 1 Tablespoon ground cumin
  • 1 Tablespoon smoked paprika
  • 6 whole cherry tomatoes cuthalf
  • 1/2 cup coriander stems roots and leaves. cleaned well, chopped
  • 50 gm feta not Danish, crumbled
  • 2 Tablespoon dill chopped
  • 60 ml olive oil
  • 40 ml lime juice
  • 1 whole Avocado chopped and mixed through the salad

Tomato Salsa

  • 400 gm peeled tomatoes 1 can
  • 1 clove crushed garlic
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon salt
  • 1/2 red capsicum rough chopped
  • 2 tablespoons coriander leaves stems, roots too
  • 1 tablespoon chipotle chilli paste or whole / canned - fresh chilli is good too. optional

Instructions

  • Set the oven 160 C / 320 F
  • Mix all of the ingredients for the marinade together except the water. Coat the whole shoulder in the mixture. Marinate overnight if you like. Otherwise put the water into a heavy baking dish and put in the marinated Lamb.( The water is just to give it a nice moisture laden start). Cover with baking paper and foil and seal very well.
  • Bake for 4 hours.

To make the Salad

  • Mix the herbs, spices, lime juice and olive oil. Add the black beans, tomatoes and stir. Mix in the crushed Feta and avocado if you want it in this salad ( You can add finely chopped onion if you like that. )

Salsa

  • Use a food processor to make this. Put all the ingredients into the machine and pulse till pureed. If you want some chunks don't puree completely.
  • The lamb is cooked when it is easy to pull apart with a fork.
  • Use a spoon to drain off some of the oil from the sauce

Notes

Achiote is a very deeply coloured spice that adds a great lemony sort of flavour. You could substitute with a bit of Sumac, or even some preserved lemon chopped up very very fine, or just use lemon zest and juice.

Slow Roast lamb

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