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Slow Roast Lamb burritos

Slow Roast Lamb Burritos with Black Bean salad and Spicy Salsa

Soft and delicious this is such a great way to share a meal
5 from 2 votes
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.