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Slow Roast Lamb Burritos with Black Bean salad and Spicy Salsa
Soft and delicious this is such a great way to share a meal
Course:
Others
Cuisine:
gluten-free
Ingredients
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
Instructions
- Set the oven 160 C / 320 F
- Mix all of the ingredients for the marinade together except the water. Coat the whole shoulder in the mixture. Marinate overnight if you like. Otherwise put the water into a heavy baking dish and put in the marinated Lamb.( The water is just to give it a nice moisture laden start). Cover with baking paper and foil and seal very well.
- Bake for 4 hours.
Cup of Yum
To make the Salad
- Mix the herbs, spices, lime juice and olive oil. Add the black beans, tomatoes and stir. Mix in the crushed Feta and avocado if you want it in this salad ( You can add finely chopped onion if you like that. )
Cup of Yum
Salsa
- Use a food processor to make this. Put all the ingredients into the machine and pulse till pureed. If you want some chunks don't puree completely.
- The lamb is cooked when it is easy to pull apart with a fork.
- Use a spoon to drain off some of the oil from the sauce
Notes
- Achiote is a very deeply coloured spice that adds a great lemony sort of flavour. You could substitute with a bit of Sumac, or even some preserved lemon chopped up very very fine, or just use lemon zest and juice.