Lamb Tacos w/ IPA Avo Hot Sauce
Honestly, grilled lamb shoulder has got to be one of my favourite cuts to throw on the Weber and when you pimp it out with a seriously good spice rub, you know it is going to be good! A perfect recipe to share with friends over a couple of ice-cold Modus IPA’s!
Prep: 30 minutes (plus marinating) - Cook: 20 minutes - Serves: 6 - Difficulty: Easy - Recipe: Hayden Quinn
Ingredients
Lamb
1.2 - 1.5 kg lamb shoulder, deboned, butterflied
3 tbs rice bran oil
200g can, chipotle in adobo
1 tbs ground cumin
1 tbs ground coriander
6 cloves garlic, crushed
1 bunch, fresh oregano
Sea salt, to taste
IPA Avo Hot Sauce
1 bunch coriander, leaves only, roughly chopped
2 super ripe, avocados, roughly chopped
6 hot green chilies, roughly chopped
1 large lime, juiced
3 tbs Modus Operandi Sonic Prayer IPA
1 tsp caster sugar
Toppings
1 block hard feta, finely crumbled
1 small red onion, finely shaved*
Sour cream, to serve
Coriander sprigs, to serve
Lime cheeks, to serve
12 small flour tortilla, lightly grilled on BBQ
Notes
* Feel free to marinate your lamb for a few hours or overnight - in our case we just cooked it right away and this is also fine.
Method
Step 1. To make the marinade, place the oil, chipotle, cumin, coriander, garlic, and oregano in a large dish and mix well to combine. Add lamb into dish with marinade and using your hands coat well, getting the marinade into all the different cracks and crevices*.
Step 2. Preheat a Weber barbecue (or barbecue grill with a hood) to high (200C). Cook lamb, turning frequently, for 15-20 minutes with the hood down or until the lamb is cooked to your liking.
Step 3. Transfer lamb to a chopping board, cover loosely with foil and allow to rest for 15 minutes before slicing.
Step 4. While the lamb is resting make your hot sauce by placing all ingredients into the small bowl of a food processor and blitz until smooth and creamy, set aside until ready to serve (note: on the show we don't have access to power, so this sauce was made manually with a mortar and pestle)
Step 5. Once the lamb has finished resting, thinly slice the shoulder so that it will fit well into your taco. Serve on grilled tortillas with toppings of sour cream, crumbled feta, coriander, lime wedge and of course the IPA Avo hot sauce!
