Lamb:
- 1 Lamb Square Cut Shoulder (approx.2.2kg)
- 1 tbsp Extra Virgin Olive Oil
- 2 tsp Coriander powder
- 2 tsp Cumin powder
- 2 tsp Garlic salt
- ½ tsp Chipotle powder, optional
- 1 tbsp Apple Cider Vinegar
- 1 cup Bouillon
- 2 Cinnamon quills
- 1 tbsp Honey
- 2 Oranges, sliced
- ½ cup Pumpkin Seeds
- ½ tsp Cumin powder
- ¼ tsp Chipotle powder, optional
- ½ tsp Salt
- 1 tbsp Honey
- ½ cup fresh Coriander, roughly chopped
- 2 avocados, mashed
- ½ Iceberg lettuce, shredded
- 5 Radishes, thinly sliced
- 2 Limes, cut in wedges
- 12 Corn tortillas, toasted
Method:
- For the lamb: Preheat the oven to 160°C. Combine coriander, cumin, garlic salt and chipotle powder in a bowl, then rub all over the lamb shoulder.
- Pour bouillon and apple cider vinegar into the bottom of a large casserole dish. Add cinnamon quills and lamb, then drizzle with honey and place orange slices over. Roast, covered for 4 hours, or until the meat easily pulls apart.
- Remove lamb from the dish and use two forks to shred the meat. Discard the bones and cinnamon quills, then return the shredded lamb to the roasting juices. Keep the orange slices for serving.
- For the spiced Pumpkin Seeds: Add all spiced pumpkin seed ingredients to a bowl and toss to combine. Toast in a nonstick pan over medium heat until crunchy and delicious, about 3 minutes. Set aside.
- To serve: Load tortillas with mashed avocado, shredded iceberg, radish slices, orange slices and pulled lamb. Garnish with spicy pumpkin seeds and fresh coriander. Serve with lime wedges.
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