Olive Oil Minted Lamb Neck Smokehouse Tacos (GF)
Serves 6 | Glasseye Creek Forking Mint Sauce
Ingredients
- 1.5 kg boneless lamb neck
- 2 tsp salt
- 1 tsp ground cumin
- 1 onion, sliced
- ¾ cup gluten-free beef stock
- ½ cup Forking Mint Sauce
- 12 certified gluten-free corn tortillas
- To serve: shredded cabbage and lime
Method
1. Rub the neck with salt and cumin. Smoke at 120°C for 3 hours until brown on all sides.
2. Cover in a tray with onion and stock and cook a further 3 hours, until shreddable. Stir Forking Mint through the hot, shredded lamb.
3. Fill warmed tortillas with lamb, cabbage and lime. Add a little reduced tray juice to each.
Gluten-free preparation
Use products labelled gluten free and prevent cross-contact during preparation and cooking.
Sauces in this recipe
Get the good stuff for your next cook-up.
Forking Mint Sauce
$15.95 NZD
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