Slow Roast Lamb Burritos with Black Bean salad and Spicy Salsa
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.
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 with Black Bean salad and Spicy Salsa
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
What a feast! Everything look so delicious! I haven’t tried lamb in burritos or tacos. Definitely trying it soon.
Hi Holly, yes not such a common one. Are there any sheep in Mexico?
What a delicious looking meal! Yum?
summerdaisy.net
Thank you Summer
My mouth is watering after looking at your lovely lamb burritos. Oh my! I have often made slow roasted pork shoulder but never lamb. At what temperature did you roast it? A lamb shoulder is not often seen here but I am sure my butcher could find it for me.
Hi Liz. Oh yes lamb cooked this way wrapped n a burrito is heaven. The temperature is 160C/ 350 F
Wow! This dish looks sensational. I wish I could have this for dinner tonight.
ha me too. I want it again
My new tortilla press needs this lamb filling! Yum!
I wish I could send it to you!
Wow! Is there anything better than slow roasted lamb? I think not. I’ve never made a burrito with lamb before but now I’m dying to taste it. 🙂
You can have this done in your smoker Maureen!
Could I join you for the dinner? This seriously make me HUNGRY!
Yes of course you can. That would be fun Angie
We used to have a Mexican restaurant near by that did something like that that was so so so good. I will most definitely be trying your recipe. I agree, definitely doesn’t have to be winter!
Thanks Claire.
I love achiote! Whenever I see it I make sure to buy a few packets! I have only used mine on fish and chicken but I will have to try it on lamb too!! The burritos look so good! I wish I was at your place tonight, there wouldn’t be leftovers!
Thanks so much for sharing
Julie
Gourmet Getaways
Hi Julie. thank you, sometimes I wish I had people passing my house quite often. Just so I can share