American Lamb Tacos Al Pastor

Recipe provided by | OVER THE FIRE COOKING

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INSTRUCTIONS

6 pounds of Sliced American Lamb Leg (1/4” thick)

1 whole pineapple (Sliced crown & base off; 4 half slices; Rest is diced)

1/2 cup of diced white onion

1/4 cup of chopped garlic cloves

1/2 cup pineapple juice

1/4 cup distilled white vinegar

2 tablespoons achiote paste

1 teaspoon dried oregano

1 teaspoon ground cumin

1 teaspoon of cinnamon

1/2 teaspoon black pepper

4 guajillo chiles—seeded & cut into 2in pieces

Cilantro, chopped for serving

Lime wedges, for serving

Corn Tortillas, warm

Olive oil

Sea salt

DIRECTIONS

In a cast iron skillet, add some olive oil & chopped garlic and let cook for 2 minutes. Then add cumin, oregano, black pepper, & cinnamon and cook for 1 minute. Stir in guajillo chiles, pineapple juice, white vinegar & achiote paste and cook till it bubbles. Pull from heat & let cool.

Using a blender, add marinade from above & blend until liquified. Pour marinade into a tin dish, add sliced lamb leg, mix around thoroughly, season with salt & let marinade for 4 to 12 hours.

Using a charcoal chimney, light a fire. Once lit, push charcoal to one side of grill for indirect grilling. Temperature in grill should be around 325F.

Slice 1/2 inches from the base & the crown off the pineapple. Slice 4 semi circle halves from the middle of the pineapple that are 1/2in thick. Diced the rest of the pineapple for garnish.

Using 2 wooden skewers, push up through the bottom of the base of the pineapple. Take out the marinating lamb leg and layer one on top of another through the skewers over the base of the pineapple until all meat is on. Once done, add the crown of the pineapple to the top & place 2-3 wooden skewers through the top for added support. Place the skewered meat in a cast iron skillet with pineapple semi-circles around for added support & flavor.

Place skillet with skewered meat indirectly on the grill. Close lid & cook for 3 hours or until the middle of the meat registers at 145F. Make sure to maintain even temperature inside grill & rotate meat 1 or 2 times to get even cooking.

Once meat is done, pull off grill & let rest for 30 minutes.

Slice meat vertically & place on a warm tortilla with onions, cilantro & pineapples. Enjoy!

Ground American Lamb Crunchwrap Supreme

Recipe provided by | FOODNESS GRACIOUS

Servings: 6 Preparation Time: 30 minutes Cook Time: 15 minutes

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INGREDIENTS

1 pound American ground lamb

2 tablespoon olive oil

2 teaspoon paprika

2 teaspoon cumin

1- 1/2 teaspoon chilli powder

1/4 teaspoon salt

1/4 teaspoon black pepper

1/4 cup salsa

1 teaspoon ketchup

6 flour tortillas 10-12 inch

6 tostadas

12 ounces cheddar cheese grated

1 tomato deseeded and diced

1 iceberg lettuce shredd

DIRECTIONS

Heat the olive oil in a large pan and then add the lamb

Cook the lamb over a medium heat until it starts to crumble and turn brown

Add the paprika, cumin, chili powder, salt, pepper, salsa and ketchup and stir well
Transfer the lamb mixture to a bowl

Wipe out the pan with some paper towels, this will be the pan you use to brown the crunchwrap
Lay a tortilla on the table and add about 1/4 cup of the lamb to the center

Take a tostada and roughly break it up on top of the lamb

Add some cheese then tomato and lettuce making sure not too overstuff the tortilla

Start to pull in the sides of the tortilla around the outer edge making sure to seal the insides. It’s okay if a little still can be seen.

Place the pan on a medium heat and carefully flip the crunchwrap over so that the seam side faces down in the pan

Heat for about 2-3 minutes then flip it over and repeat on the other side

Tip: Place your crunchwrap on a pan and keep it in a warm oven while you make the others