the Older Bolder Life Friday Feast 3 August: Grilled Southwestern Lamb Shoulder Tacos

This recipe fell in my lap one September afternoon last year; I was attending an outdoor cooking demonstration put on by a gifted hunting and game chef (Killer Chefs) – he was cooking an amazing looking (and tasting) dove, pan-seared in butter, garlic, and thyme, before being finished on a grill to crisp it up a bit for serving.

I was chatting with several other interested cooks (and eaters) in the crowd and ended up trading recipes for leg of lamb with one gentleman who shared about a Grilled Southwestern Spiced Lamb Shoulder Taco he had recently prepared for a gathering.

Within a week I’d made up several versions of his recipe and we ended up liking this one the best; you need plan ahead a bit as it needs overnight time in the marinade, but it’s well worth it and makes a great primal/paleo centerpiece for your next shindig.

5-6 pound bone-in leg of lamb roast (about 3-4 pounds boneless), butterflied

Marinade
1/2 cup olive oil, divided
6 cloves garlic, crushed
2-3 jalapeño peppers, stemmed, seeded, minced
2 small shallots, chopped small
5 tablespoons red wine vinegar
1 tbsp crushed red pepper flakes
2 teaspoons good salt
2 teaspoons fresh ground pepper

Taco fixin’s
Fresh corn tortillas if you’re using those now and again
Otherwise fresh lettuce leaves
A great salsa or two (consider this one or this one)
Cheese: crumbled cotija, feta, or even goat cheese
Avocado slices or dices
Freshly sliced red radishes
Maybe even uber fresh green onions sliced on the bias
Whatever the heck else goes in your tacos
Salt and pepper

Stir together the marinade ingredients, pour into a large resealable plastic bag, add the lamb shoulder, seal it up and goosh it around until the lamb is covered with liquid and spices. Throw it in the fridge overnight.

When ready to cook, fire the grill, and grill the butterflied lamb for 6-8 minutes per side (an internal temp of about 145) for medium-rare. Pull it and rest the meat for at least 10-15 minutes.

Now slice across the grain into taco-sized slices and start working on those taco masterpieces; you’ll have some great leftovers for the next few days too.

Enjoy.