Slow Roast Lamb Burritos with Black Bean salad and Spicy Salsa

Lamb and Marinade

• 2 kg lamb shoulder bone in approx
• 2 tablespoons achiote paste * Mexican supply stores- it has a unique lemony flavour
• 1 Tablespoon ground cumin
• 1 Tablespoon smoked paprika
• 1 teaspoon dried oregano
• 1 lime or lemon zested
• 125 ml lime juice or lemon
• 1/2 teaspoon salt
• 2 cloves garlic
• 125 ml water extra

Blackbean Salad

• 400 gm black beans drained and washed, 1 can
• 1 cup corn shucked from the cob, raw or cooked
• 1 Tablespoon ground cumin
• 1 Tablespoon smoked paprika
• 6 whole cherry tomatoes cuthalf
• 1/2 cup Coriander stems roots and leaves. cleaned well, chopped
• 50 gm feta not Danish, crumbled
• 2 Tablespoon Dill chopped
• 60 ml olive oil
• 40 ml lime juice
• 1 whole avocado chopped and mixed through the salad

Tomato Salsa

• 400 gm peeled tomatoes 1 can
• 1 clove crushed garlic
• 1/2 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon salt
• 1/2 red capsicum rough chopped
• 2 tablespoons Coriander leaves stems, roots too
• 1 tablespoon chipotle chilli paste or whole / canned - fresh chilli is good too. optional