Pomegranate braised pulled lamb tacos with pink pickled onions |

Serves 6-8 | time 6 hours (plus marinating time)

Prep 30 minutes | Cook 5.5 hours

Ingredients

The Rub

Pink Pickled Onions

I often triple this recipe so I have plenty in the cupboard. They keep for ages

To serve

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Method

Part one

Throw all the rub ingredients into a blender and blitz (don’t forget to peel the lemons)
Slice the fat on the lamb being careful not to cut into the meat
Rub the now blended rub mixture into the meat. Don’t be shy – get stuck in and work it into the cracks
Cover the meat and leave to rest in the fridge for as long as you can preferably overnight (cover in clingfilm if you don’t have a large dish)
Put your onions in just boiled water for ten minutes to soften and take out some of the harshness
Lay the onions in your sterilised jars
Mix the lime juice, orange juice and vinegar and mix (I do this in a clean jar and shake)
Season to taste with salt – you are looking for a real zing here as this will cut through the sweetness of the pomegranate lamb
Pour the mixture over the onions and seal. For at least 4 hours (so when the lamb is done you’ll be fine) or overnight preferably.

Part two

Preheat the oven to to full whack or slow cooker to high
Sear the lamb all over in the roasting pan or casserole and render any fat (if using a slow cooker sear the meat and use any fat to oil the pan)
Lay the sliced onions so they cover the bottom – this stops the meat sticking
Put the lamb on top of the onions and pour in the pomegranate juice
Turn the oven down to 160 degrees C or 320 F and cook, covered, for 4 hours
If using a slow cooker, cook on low for 8 hours or high for 4

Part three

Once this is done decant the liquid into a saucepan and add honey before reducing for 30 minutes
While this is happening cook the meat for a further 30 minutes covered (if you cooked the lamb on low in the slow cooker turn it to high now)
After 30 minutes the sauce should be reduced and thickened – enough to coat the back of a spoon when dipped
Uncover the lamb pour over the sauce and cook for a final 30 minutes.
Take out of the oven to rest covered for 15-30 minutes

Part four

Use this time to warm the tortillas and dish up your condiments and sides
This lamb is complimented perfectly by the pink pickled onions but if you don’t have the time for that use pickled red cabbage from a jar
From a height dress the lamb with pomegranate seeds and fresh mint
For a bit of theatre shred the lamb at the table it will pull apart beautiful with two forks
Get everyone to help themselves and create their own tacos