Pulled Lamb Taco

Total Time: 3 hrs 25 mins Preparation Time: 25 mins Cook Time: 3 hrs

Ingredients

• 3 lbs lamb loin, boneless
• 3 teaspoons kosher salt
• 1 1/2 teaspoons black pepper
• 2 teaspoons ground cumin
• 3/4 cup apricot jam or 3/4 cup apricot preserves
• 3 jalapenos, sliced into rings and seeded (for more heat, do not seed)
• 1 red onion, roughly chopped
• 16 small corn tortillas or 16 small flour tortillas, warmed
• 1 1/2 cups fresh cilantro leaves
• 2 limes, cut into wedges

Recipe

• 1 heat oven to 300 degrees.
• 2 tear off 2 large sheets of aluminum foil and layer one on top of the other. place the lamb roast in the center of the foil and season all sides with salt, pepper and cumin. spoon jam over the lamb, turning to coat.
• 3 fold the double layer of foil around the lamb, crimping the endes carefully to tightly seal. this is extremely important, for the juices must not leak out during cooking or you will have a dry roast.
• 4 place the foil-wrapped roast in a baking dish and roast until fork tender. for me this is usually about 3 hours.
• 5 remove from oven and allow to cool. unwrap the lamb and reserve the juices, onions and jalapenos. discard the foil.
• 6 use 2 forks to shred the roast. if it is well-cooked, it should practically fall apart.
• 7 place lamb in a serving bowl, pour reserved juices over meat. add cooked onions and jalpeno rings, and toss.
• 8 serve with tortillas, cilantro, guacamole, sour cream, salsa and lime wedges if desired. (i usually do not use salsa.).