Mini Slow-Cooker Lamb Tacos

 Mini Slow-Cooker Lamb Tacos

These Mini Slow-Cooker Lamb Tacos are rich, tender, and bursting with bold flavor. Slow-cooked lamb becomes irresistibly juicy as it simmers in warm spices, garlic, and citrus, then gets tucked into mini tortillas for a crowd-pleasing, restaurant-quality taco experience—perfect for parties, game days, or an elevated weeknight dinner.

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Why You’ll Love This Recipe

• Ultra-tender lamb cooked low and slow

• Perfect for mini tacos, sliders, or street-style tortillas

• Bold, layered flavor with minimal hands-on time

• Ideal for entertaining, meal prep, or family taco night

• Easily customizable with sauces and toppings

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Ingredients

For the Slow-Cooker Lamb

• 2 lb (900 g) boneless lamb shoulder or leg, cut into large chunks

• 1 medium onion, diced

• 5 cloves garlic, minced

• 1 cup beef or chicken broth

• ¼ cup fresh orange juice

• 2 tbsp tomato paste

• 2 tbsp olive oil

• 2 tsp ground cumin

• 2 tsp smoked paprika

• 1 tsp ground coriander

• 1 tsp chili powder

• ½ tsp cinnamon

• ½ tsp cayenne pepper (optional)

• Salt and freshly ground black pepper, to taste

• Juice of 1 lime

For Serving

• Mini corn or flour tortillas

• Finely shredded cabbage or lettuce

• Diced red onion

• Fresh cilantro

• Crumbled queso fresco or feta

• Lime wedges

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Instructions

1. Season the Lamb
   Season lamb generously with salt, pepper, cumin, paprika, coriander, chili powder, cinnamon, and cayenne.

2. Build the Slow Cooker
   Place onion and garlic in the slow cooker. Add lamb, tomato paste, broth, orange juice, olive oil, and lime juice.

3. Slow Cook
   Cover and cook on LOW for 7–8 hours or HIGH for 4–5 hours, until lamb is fall-apart tender.

4. Shred the Lamb
   Remove lamb and shred with two forks. Return to the slow cooker and toss in the juices.

5. Assemble the Tacos
   Warm mini tortillas and fill with shredded lamb. Add desired toppings and finish with a squeeze of lime.

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Pro Tips for Best Results

• Sear the lamb first for deeper flavor (optional but recommended)

• Lamb tastes even better the next day—perfect for make-ahead meals

• For crispy edges, broil shredded lamb for 3–5 minutes before serving

• Adjust spice level with extra chili powder or hot sauce

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Sauce Ideas (Optional but Amazing)

• Garlic yogurt sauce

• Chipotle crema

• Fresh mint chimichurri

• Harissa yogurt drizzle

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Storage & Reheating

• Refrigerate: Up to 4 days

• Freeze: Up to 3 months (meat only)

• Reheat: Gently on stovetop or in a skillet for crispy edges

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Nutrition Highlights (Approximate per 2 mini tacos)

• Calories: 380

• Protein: 26g

• Fat: 24g

• Carbohydrates: 14g

OTHER RECIPES

Cooker Ingredients:

Slow-Cooker Lamb Mini Tacos:

1. 1 teaspoon dried rosemary
2. 1 teaspoon dried oregano
3. 1 tablespoon kosher salt
4. 2 teaspoons freshly ground black pepper
5. 1/2 cup olive oil
6. 1 (4 1/2-pound) whole semi-boneless leg of lamb
7. 3 large shallots, sliced
8. 5 garlic cloves
9. 4 cups lager beer
10. 16 corn tortillas, warmed
11. 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.

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