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5 from 14 votes

Greek Slow-roasted Lamb Shoulder Tacos

Author: Nicole
Servings: 8
In these Greek Slow-roasted Lamb Shoulder Tacos, fuss-free, juicy and fall-apart slow-cooked lamb shoulder is stuffed into tortillas or flatbreads along with a Greek salad and homemade tzatziki.
Prep Time10 minutes
Cook Time4 hours
Total Time4 hours 10 minutes

Ingredients

  • LAMB
  • 1.5 –1.8 kg 3–4 lb bone-in lamb shoulder (see note 1)
  • 2 tsp sea salt flakes
  • 1 tsp freshly cracked black pepper
  • 2 tbsp olive oil
  • Juice of ½ lemon
  • 1 tbsp dried oregano
  • 5 –6 small brown onions peeled and quartered (or 3 large)
  • 1 whole garlic bulb unpeeled, cut in half horizontally
  • 1 cup 250 ml water
  • GREEK SALAD
  • 4 tomatoes finely diced
  • 2 cucumbers finely diced
  • 1 red capsicum bell pepper, finely diced
  • ½ red onion finely diced
  • 2 tbsp red wine vinegar
  • 2 tbsp olive oil
  • ½ tsp sea salt flakes
  • ¼ cup 35 g crumbled feta (optional)
  • ½ tsp dried oregano
  • TZATZIKI
  • 1 small cucumber grated and excess juice squeezed out
  • 1 tbsp finely chopped fresh dill
  • 1 tbsp finely chopped fresh mint
  • 1 cup 250 g plain Greek yoghurt
  • 1 tbsp lemon juice
  • ½ tsp freshly minced garlic
  • ½ tsp sea salt flakes
  • TO SERVE
  • 24 small tortillas or flatbreads homemade or store-bought
  • ½ handful fresh dill optional
  • ½ handful fresh mint optional
  • Lemon wedges

Instructions

  • Preheat the oven to 180°C (350°F) (160°C/325°F fan).
  • In a bowl, marinate the lamb shoulder with the salt, pepper, olive oil, lemon juice and oregano. Use your hands to ensure the lamb is evenly coated in the marinade.
  • Place the onion and garlic in a lidded roasting dish, rest the lamb on top and add the water to the bottom of the baking dish. Cover with the lid (or, if using a regular roasting dish, cover tightly with a double layer of foil) and roast for 4 hours.
  • You should be able to pull the lamb apart easily with a fork when it is done. If not, cover it and return to the oven until tender (see note 2). 
  • Remove the lamb from the oven and rest for 15 minutes with the lid ajar or loosely covered with foil. 
  • For the Greek salad, combine the tomato, cucumber, capsicum, red onion, vinegar, olive oil and salt in a bowl. Sprinkle with the crumbled feta (if using) and the oregano.
  • For the tzatziki, combine the ingredients together in a small bowl. 
  • Serve the lamb in the centre of the table with the fresh dill and mint on top (if using). Serve the Greek-inspired salad, tzatziki and tortillas or flatbreads on the side for everyone to load up their own tacos. Finish with a squeeze of lemon juice and enjoy!

Slow-cooker method:

  • In a bowl, marinate the lamb shoulder with the salt, pepper, olive oil, lemon juice and oregano. Use your hands to ensure the lamb is evenly coated in the marinade.
  • Place the quartered onions and halved garlic bulb in the base of your slow-cooker. Pour in ½ cup (125 ml) of water.
  • Place the lamb shoulder on top of the onions and garlic. Cover and cook on low for 8–10 hours (best for ultra-tender, fall-apart lamb).
  • If you love a golden, caramelised crust, transfer the cooked lamb to a baking tray and grill (broil) in the oven for 8–10 minutes at 220°C (425°F) (200°C/400°F fan-forced) until browned and crispy.
  • Let the lamb rest for 10–15 minutes before shredding with two forks. Serve in warm tortillas or flatbreads with Greek salad, tzatziki and a squeeze of fresh lemon.

Notes

Note 1 – Boneless lamb shoulder can be used, but reduce the cooking time to 3½ hours. If the lamb is not tender enough to pull apart with two forks at the end of the cooking time, return it to the oven, checking every 15 minutes until it is done.
Note 2 – There is no need to uncover the lamb in the final stages of cooking. The length of cooking time ensures that, even without direct heat, the end result is perfectly cooked, tender lamb with a caramelised crust. If the lamb is still unable to be shredded with two forks at the end of the cooking time, continue cooking until it is. Check every 15–20 minutes. If it’s still not caramelised at the end of the cooking time (which could be due to the oven not being hot enough or the roasting dish not conducting enough heat), increase the oven temperature to 220°C (425°F) (200°C/400°F fan). Return the lamb to the oven, uncovered, for an additional 15–20 minutes or until the lamb is caramelised to your liking. 

MAKE AHEAD

Lamb – Marinate and refrigerate the lamb for up to 24 hours before cooking. I like to have the onions and garlic cut up so that on the day of cooking, all I need to do is place the ingredients in the baking dish. 
Greek salad – The salad can be prepared in advance too. Cut the vegetables (and refrigerate up until 48 hours before serving) but store the dressing (vinegar, olive oil and salt) separately. Just before serving, toss the dressing with the prepared vegetables and top with feta and oregano.
Tzatziki – Prepare up to 24 hours prior to serving for freshest, best results. 

LEFTOVERS

Lamb – Shred the lamb and store it in an airtight container in the refrigerator for up to 3 days. The shredded lamb can also be frozen in an airtight container or reusable sandwich bag for up to 3 months. Thaw completely in the refrigerator overnight before reheating. To reheat, place the lamb in a pan over medium heat with a splash of water to stop it drying out. Cook until warmed through. Otherwise microwave it until warmed through. 
Greek salad and tzatziki – Best enjoyed fresh but can be stored separately, refrigerated in airtight containers for up to 2 days. 

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