Lamb Barbacoa Tacos With Pickled Red Onions

Ingredients

Thomas Farms Boneless Leg of Lamb 1.3kg (3 pounds)
6 cloves garlic, peeled
Grated zest and juice from 1 orange
Grated zest from 1 lime
Juice from 2 limes
¼ cup warm water
2 tablespoons ancho chili powder
2 teaspoons ground cumin
2 teaspoons dried oregano
1 ¾ teaspoons kosher salt
1 extra-large red onion (about 400g / 14 ounces)
¼ teaspoon sugar
½ cup low sodium chicken broth
20 corn tortillas (15cm / 6-inch), warmed
1/3 cup fresh cilantro leaves

Method

Step 1

Place the garlic, orange zest, orange juice, lime zest, half the lime juice, water, chili powder, cumin, oregano and 1 ½ teaspoons salt in a blender. Cover and blend until the mixture is smooth. Remove half the blended mixture from the blender and reserve to stir into the cooked lamb later.

Step 2

To marinate the lamb, pour the remaining blended mixture into a nonmetallic bowl. Add the lamb and turn to coat. Cover and refrigerate for 30 minutes or overnight.

Step 3

Remove the lamb from the refrigerator and discard the marinade 30 minutes before cooking.

Step 4

Lightly oil the grill rack and heat one side of the grill to medium. Cut the onion in half. Cut one half into ½-inch thick slices. Arrange the onion slices on the grill rack over indirect heat. Place the lamb on the sliced onion.

Step 5

Grill over indirect heat for 3 hours (lid closed) or until the lamb is fork-tender (no need to turn the lamb during grilling). Remove the lamb and onion to a cutting board. Chop the onion. Cut the lamb into slices, then, using 2 forks, shred the slices.

Step 6

While the lamb is grilling, make the pickled onion. Cut the remaining onion half into thin slices. In a microwaveable bowl, stir the thinly sliced onion, remaining lime juice, remaining ¼ teaspoon salt and the sugar. Cover and microwave on HIGH for 1 ½ minutes. Stir and let stand.

2. For a chef-favorite version, use 4 dried ancho chile peppers (about 60grams / 2 ounces) instead of the ancho chili powder and water. Heat the chilies in a skillet until lightly browned. Remove from the heat and add 1 cup water. Cover and let stand for 20 minutes. Remove stems and seeds from the chilies. Reserve ¼ cup water from the skillet. Add the chiles and reserved water to the blender with the garlic in Step 1 and blend until smooth.

3. Make ahead and freeze for later! Prepare the lamb mixture, let cool and freeze in an airtight container for up to 1 month. Or you can freeze any leftover lamb mixture. Thaw before reheating.