Slow Cooked Mexican Style Lamb

Name: Slow Cooked Mexican Style Lamb
Ingredients: 1 medium brown onion, chopped; 3 large garlic cloves; 2 tbs Mingles Taco Seasoning (available at Coles and Woolworths); 2 tbsp Chobani Greek Yoghurt; 2 tsp lemon juice; 1 tbs tomato paste; 2.2kg lamb shoulder roast, fat trimmed 2; 1 1/2 cup salt-reduced chicken stock; Taco toppings and tortillas to serve

Slow Cooked Mexican Style Lamb

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Get ready for a mouthwatering adventure with this Slow-Cooked Mexican Style Lamb! We're talking tender chunks of lamb luxuriating in a zesty yogurt and Mingle's taco seasoning bath, and guess what? It magically transforms into a tandoori-style paste that'll dance a flavor fiesta in your mouth. It's like a delicious cross-cultural rendezvous that'll make your taste buds shimmy with joy!

Ingredients

1 medium brown onion, chopped
3 large garlic cloves
2 tbs Mingles Taco Seasoning (available at Coles and Woolworths)
2 tbsp Chobani Greek Yoghurt
2 tsp lemon juice
1 tbs tomato paste
2.2kg lamb shoulder roast, fat trimmed 2
1 1/2 cup salt-reduced chicken stock
Taco toppings and tortillas to serve

Directions

Combine onion and garlic into a food processor and blitz until finely chopped
Add Taco seasoning yoghurt, lemon juice and tomato paste and blitz until it forms a paste.
make small cuts into the lamb. Place in a large snap lock bag. Spread paste all over lamb to coat, and rub in well. Refrigerate overnight.
Remove lamb from fridge and allow to come to room temperature (at least 30 minutes).
Preheat oven to 170°C. Place lamb and marinade in a roasting pan lined with baking paper. Add stock to pan. Cover lamb with baking paper and then cover the pan tightly with foil. Bake for 2 hours or until lamb is very tender.
Remove pan from oven, uncover, discarding foil and paper. Return pan to oven and cook for a further 30 minutes or until lamb is golden. Scatter with coriander and serve with yoghurt and lemon wedges.