Lamb
2 dried ancho chilies
2 dried chipotle chilies
1 tablespoon paprika
2 teaspoons dried oregano
1/4 teaspoon ground cinnamon
5 cloves garlic, crushed
1/2 cup vegetable oil
2 kg boneless lamb shoulder
1 tbsp. sea salt

Spiced Mint Chimichurri
1 cup each Mint/Parsley/Coriander
2 cloves garlic
1 jalapeno chilli
2 tbsp red wine vinegar
4 tbsp olive oil
1 tsp. sea salt
1 x Jicama (if unavailable use ΒΌ green shredded cabbage)
2 tbsp. natural yoghurt
  1. Rehydrate the ancho and chipotle chillies in a bowl and cover with hot boiling water. Soak the chillies until they are soft or about 15 mins.
  2. In a food processor, place the chillies, garlic, cinnamon and oil and process until thick. Season with the salt.
  3. Place the lamb in a roasting tray and rub with the marinade. Leave to marinate for 3-4 hours or overnight.
  4. Preheat the oven to 160c (if you have an Electrolux Steam function put to 25% to retain the moisture).
  5. Prepare a roasting dish with sitting tray.
  6. Sprinkle a little Manuka sawdust or other smoking chips (3-4 tbsps.) in the bottom of a roasting dish. Place the marinated lamb shoulder on the rack in the roasting tray and cover completely with tinfoil. Then, place the bottom of the tray over a direct medium flame for 2-3 mins to lightly smoke, then place in the oven for 3 hours or until tender.
  7. Once cooked, rest for 10 minutes.
  8. Shred the lamb with the crust, check for seasoning and keep warm.
  9. Blend all the ingredients of the chimichurri except the jicama.
  10. Shred the jicama and toss with the chimichurri.
  11. Warm 12 tacos up in a frypan and build the taco by placing shredded lamb, 1 tsp. of natural yoghurt and the jicama salad on top.
  12. Fold and enjoy.