Lamb Shoulder Tacos


Lamb Shoulder Tacos
There are two things you can do to really take the pressure off a weeknight dinner: use time to your advantage, and save yourself effort in the kitchen by sharing the labour. In this dish, the oven does most of the cooking, and the family does most of the assembly themselves at the table.


Serves 8

Prep 20 min

Cook 4 hr

Rest 15 min



  • 1.5 kg (3 lb 5 oz) lamb shoulder, bone in
  • Salt and black pepper, to season
  • 1 tablespoon olive oil
  • Juice of 1⁄2 lemon
  • 1 teaspoon dried oregano
  • 6 brown onions, quartered
  • 1 garlic bulb, halved horizontally
  • 24 small flour tortillas
  • 2 cups (500 g/1 lb 2 oz) tzatziki

For the mint salsa:

  • 1 small red onion, very finely diced
  • 1⁄2 cup loosely packed mint leaves, shredded
  • 1 tablespoon sugar
  • 2 tablespoons red-wine vinegar
  • Juice of 1⁄2 lemon
  • 2 tablespoons hot water
  • Salt and black pepper, to season

For the greek salad salsa:

  • 4 tomatoes, finely diced
  • 2 Lebanese (short) cucumbers, finely diced
  • 1⁄2 green capsicum (bell pepper), finely diced
  • 2 teaspoons red-wine vinegar
  • 2 tablespoons olive oil
  • Salt, to season
  • 150 g (51⁄2 oz) Greek feta
  • 1⁄2 teaspoon dried oregano



  1. Heat your oven to 175°C (345°F) conventional.
  2. Season the lamb shoulder well with salt and black pepper and rub with the olive oil, lemon juice and dried oregano. Place the onion and garlic in a lidded roasting tin, rest the lamb on top and add a cup (250 ml/81⁄2 fl oz) water. Cover with the lid and roast for 4 hours. Remove the lamb from the oven and leave to rest for about 15 minutes.
  3. While the lamb is resting, wrap the tortillas in foil or baking paper in stacks of six and heat in the oven for about 20 minutes.
  4. Combine the mint salsa ingredients in a small bowl and allow to stand for 10 minutes before using.
  5. For the Greek salad salsa, combine the tomato, cucumber, capsicum, vinegar and olive oil in a bowl. Season well with salt. Crumble the feta over the top and scatter with the oregano.
  6. Serve the lamb with the salsas, tortillas and tzatziki.


Smart Tip:

An alternative to roasting the lamb for 4 hours at 175°C (345°F) is to roast it for 8 hours at 120°C (250°F) instead. This basically uses your oven as a slow cooker, so you can put the lamb in the oven in the morning to enjoy when you come home.


This is an edited extract from Tonight’s Dinner by Adam Liaw, published by Hardie Grant Books & SBS, RRP $39.99 AUD, RRP $45 NZD. Available in stores nationally. Photography: ©Steve Brown. Set photography: ©Bruce Walters


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