Smoked Pulled Lamb Taco

Ingredients

• 80 g lamb shoulder

• 10 g onion

• 5 g leeks

• 20 ml red wine

• 10 g celery

• 3 g rosemary

• 1 garlic pod

• 3 g thyme

• 10 g red bell pepper, julienne

• 100 ml lamb stock

• 3 g paprika

• 5 g harissa spice mix

• 3 g demi glaze

• 5 g mayonnaise

• 15 ml BBQ sauce

• 5 g tomato paste

• salt

• 15 ml olive oil

Method

Marinate the lamb with salt, pepper and rosemary. Sear on a hot pan on all sides.

In another pan, sauté the onion, garlic and celery. Deglaze with red wine.

Add tomato paste to the pan and cook till it leaves oil. Add demi glaze and stock to the pan, allow to simmer. Adjust seasoning.

Add the seared lamb to the pan and simmer on low flame till the meat is tender.

Once done, remove the lamb and set aside to cool. Reduce the stock to a thick sauce and strain.

Pull the shreds of lamb for the filling.

In a hot pan sauté garlic and julienne of bell pepper.

To the pan, add the reduced sauce and BBQ sauce. Simmer for 10 minutes. Adjust the seasoning.

Add the pulled lamb shreds to the BBQ sauce mix and allow to rest for 10 minutes.

Fill the taco shell with the BBQ lamb mix and finish with spicy harissa mayonnaise and mango caviar.