Easy Lamb Shoulder Greek Tacos

People have been asking me what I make for Easter…Easter usually falls over lambing time-when all the baby lambs are born so I need something quick and delicious. 

Here is my quick and easy Easter recipe that we actually make all year round because the flavor is sooo amazing.  I even grow my own thyme, parsley, and oregano for it because the flavor of my homegrown herbs can’t be beat; I’d say the same about my homegrown giant garlic bulbs also…yum!

I can whip this recipe up between morning lambing chores before we go to church, let it cook while we are at church for it to be ready when the family arrives for Easter Dinner.

Easy Lamb Shoulder Greek Tacos

5 - 6 pound boneless Halbur’s Heavenly Hill Lamb shoulder (or bone-in; just use a few more pounds)

12 fat garlic cloves
½ cup olive oil
½ cup packed fresh herbs (thyme, parsley, oregano or a combination)
2 Tablespoons Lemon Juice or ½ lemon, zested
3 teaspoons kosher salt
2 teaspoons pepper

In a blender or food processor, add garlic, oil, herbs, lemon zest, salt and pepper; blend into a paste. Rub lamb with the garlic herb paste, coating all sides well.

1 large onion
3 bay leaves
1 cup white wine - I buy the cheapest stuff in the wine department

Slice onion into 1/3-inch to 1/2-inch rings; lay in bottom of a large Dutch oven, creating a foundation for the lamb to rest on. Add bay leaves; pour wine over all. 

Place meat over onions in pot; cover with a tight filling lid. Cook at 350°F for roughly 3 hours, checking after 2 hours then every 1/2 hour, until meat easily pulls apart with two forks. 

When the lamb is tender, remove from pan and place on a dish. Discard bay leaves; save onions with the meat. Pour liquid from pan; reserve.  Return lamb and onions to pan; shred. Add some braising liquid back to lamb. 

Serve lamb with warmed, or toasted or, lightly grilled tortillas; if you want to keep it simple top with some kind of cheese or lettuce mix or top with cucumber, radishes, parsley, Minted Yogurt Sauce and Herbed Caper Sauce.  These sauces are very tasty and quite easy to make.

10 to 12 corn Tortillas
Any kind of cheese
Lettuce mix

Optional 1 English cucumber, sliced or diced
Optional 6 radishes, sliced or diced

Optional ½ cup fresh torn Italian parsley or mint leaves (for garnish)

Optional Minted Yogurt Sauce (recipe follows), or 1 cup crumbled feta or goat cheese

Optional Herbed Caper Sauce (recipe follows), optional

Minted Yogurt Sauce (optional)

4 Tablespoons lemon juice or 1 lemon, zested
1 cup Greek-style yogurt (whole milk)
1 to 2 tablespoons freshly chopped mint
1 tablespoon olive oil
1 tablespoon lemon or lime juice
1/4 teaspoon kosher salt

In a medium bowl, combine lemon zest, yogurt, mint, oil, lemon juice and salt. 

Herbed Caper Sauce (optional)

1 - 2 garlic cloves
4 Tablespoons lemon juice or 1 lemon, zested
½ cup fresh mint or couple Tablespoons dried mint
½ cup fresh parsley or couple Tablespoons dried parsley
1/3 cup olive oil
3 Tablespoons lemon just or juice from half a lemon
¼ teaspoon salt
2 tablespoons capers

In a food processor, add garlic, lemon zest, mint, parsley, oil, lemon juice and salt; pulse until chopped evenly but not smooth.  Pour into a small bowl; stir in capers. 

Prep Time 30 minutes
Cook Time 3 hours
Total Time 3 hours and 30 minutes
12 half pound of meat Servings

These recipes have been edited by Olivia but were originally from an American Lamb Board recipe booklet.