Mini Slow-Cooker Lamb Tacos
Cooker Ingredients:
Slow-Cooker Lamb Mini Tacos:
- 1 teaspoon dried rosemary
- 1 teaspoon dried oregano
- 1 tablespoon kosher salt
- 2 teaspoons freshly ground black pepper
- 1/2 cup olive oil
- 1 (4 1/2-pound) whole semi-boneless leg of lamb
- 3 large shallots, sliced
- 5 garlic cloves
- 4 cups lager beer
- 16 corn tortillas, warmed
- lime wedges, for serving
Roasted Tomatillo and Green Apple Salsa:
- 1 pound tomatillos (about 12), husked, and rinsed
- 2 Granny Smith apples, quartered, and cored
- 1/2 medium white onion
- 2 jalapeños, stemmed
- 2 garlic cloves, unpeeled
- 2 tablespoons extra-virgin olive oil
- 2 teaspoons kosher salt, plus more for seasoning
- 1 teaspoon freshly ground black pepper, plus more for seasoning
- 1/2 cup chopped fresh cilantro
- 2 to 3 tablespoons water (optional)
Cooker Directions:
Preheat the oven to 400°F.
Combine the rosemary, oregano, salt, pepper, and olive oil in a small bowl and stir. Rub the mixture all over the lamb and transfer to a slow cooker.
Add the shallots and garlic and pour the beer around the lamb.
Cover and cook on high for 5 hours, or until the lamb is fork-tender.
While the meat is cooking, make the salsa. Place the tomatillos, apples, onion, jalapeños, and garlic on a rimmed baking sheet. Toss with the olive oil, salt, and pepper. Roast until the tomatillos are softened and slightly charred, about 20 minutes.
Remove from the oven and peel the garlic. Let the roasted vegetable mixture cool slightly.
Transfer the vegetables and roasted garlic to a blender, add the cilantro, and process until smooth. Add the water, 1 tablespoon at a time, to help blend, if necessary.
Season the salsa to taste with salt and pepper, transfer to a serving bowl, and serve.
With the slow cooker still on high, remove the lamb and transfer it to a platter. Shred the meat, discarding any bones. Return the shredded lamb to the slow cooker and cook for 1 hour more.
Preheat the broiler.
Turn off the slow cooker and, using tongs, transfer the lamb to a large cast-iron skillet. Reserve the juices in the slow cooker for serving.
Broil the lamb until crispy (about 7 minutes).
Pour the reserved juices over the lamb and serve immediately with the tortillas, roasted tomatillo and green apple salsa, and lime wedges
