Mediterranean Lamb Shoulder Tacos with Halloumi
Greek flavors meet taco night. Lamb roasts low at 300°F until it shreds, and fresh halloumi adds a salty crunch. Serve with Fage tzatziki.
- Prep
- 20 min
- Cook
- 4 hr
- Yield
- 8 servings
- Per serving
- 510 cal, 27 g carbs
Ingredients
- 4 lbs bone-in lamb shoulder
- 4 garlic cloves
- 2 lemons
- 2 tbsp dried oregano
- 1 tbsp kosher salt
- 1/4 cup olive oil
- 8 oz halloumi, sliced
- 16 small flatbreads or tortillas
- Cucumber, tomato, red onion, mint
- 1 cup tzatziki
Instructions
- Rub the lamb with garlic, lemon, oregano, salt and oil. Rest 1 hour.
- Roast covered at 300°F for 4 hours until 200°F internal.
- Shred and toss in pan juices.
- Sear halloumi in a dry skillet 1 minute per side.
- Fill flatbreads with lamb, halloumi, vegetables and tzatziki.
FAQ
Can I use boneless lamb?
Yes, check at 3 hours.
Best side?
Lemon roasted potatoes.
