Are you a lamb fan? Or shall I say, a fan of lamb? Yes?! Woohoo me too!
Did you know: the average American eats a 1/2 pound of lamb per year. Which is like, one burger. A year. But I suppose as an average that makes sense, when surely there are a lot of people who eat zero pounds of lamb per year, and others who reserve this type of meat for special occasions like Easter or Christmas…
And then of course, there are the people that attend the American Lamb Board’s events, and eat lotsa lamb! Perhaps the median would be a more telling statistic than the mean…
ANYWAY, enough math talk, what I’m trying to say is: If you like lamb, you’ve got to give this recipe a try!!
The American Lamb Board hosts an annual event called Lamb Jam. It’s a multi-city tour event that is put on in Austin, Boston, San Francisco, Seattle, and, DC!! Wooohoooo!
The event itself is an incredible experience– it’s a competition among local chefs, each preparing lamb-centric dishes, all in a celebration of the 80,000 family operated farms & ranches raises sheep in the U.S. (For more deets on Lamb Jam, click here.)
If you live in one of the tour cities and are able to go, do it. It is such a wonderful experience and truly celebrates the #eatlocal & #farmtotable movements.
SO, as part of the event, each attendee got to take home a pound of ground lamb to cook with. How cool is that?!
I hadn’t cooked with lamb before, so I was pretty excited to give this to try.
After some recipe testing, I’m ready & so pumped to share these lamb tacos with you!! These are a W-I-N-N-E-R! Winner dinner. They whip up pretty quickly, and are dairy-free & gluten-free too!!
There are 3 parts: meat, slaw, and tortillas – but don’t worry, each has only a few ingredients, and it all comes together in about 30 minutes!
First, in a sautee pan, cook the ground meet with garlic, oregano, and adobe chilies – nice & spicy!
Then the slaw– made of cabbage, radish, pineapple, tomato, cilantro and lime – refreshing, zesty, and touch of pineapple sweetness! BTW this slaw is super flavorful & versatile. It could even be served as a side-dish on its own.
Can’t have tacos without tortillas! These beauts are made out of cauliflower, almond flour, eggs, and seasoning — that’s it!
Ready to put tacos on the table? Lez do it!
Spicy Lamb Tacos w/ Cabbage Pineapple Slaw & Cauliflower Tortillas
Recipe inspired by the American Lamb Board.
1 pound ground lamb
1 small yellow onion, chopped
3 garlic cloves, minced
1 1/2 teaspoons dried oregano
3 chipotle chiles in adobo sauce, finely chopped, plus 3 tablespoons sauce
4 cups finely shredded green cabbage, soaked in cold water for 20 minutes then drained
1 bunch radishes, thinly sliced
1 cup diced pineapple
1 cup cherry tomatoes, halved
4 green onions, thinly sliced diagonally
1 tablespoon dried cilantro
Juice of 1 lime
1 head cauliflower
1/4 cup almond flour
Toppings, optional but totally recommended!:
sliced pickled jalapenos
avocado / guacamole
1) Saute the ground lamb with the onion, garlic, oregano, sea salt, and adobe chilies. Break up the meat with a wooden spoon and continue cooking until the lamb is fully browned and the onion is translucent, about 7-10 minutes.
2) For the slaw, toss together the cabbage, radish, pineapple, tomatoes, green onions, cilantro, and lime juice. Season with salt.
3) For the cauliflower tortillas, start with the head of cauliflower. Chop it up into pieces, and then pulverize them in a food processor. Now you should have cauliflower rice. OR, just buy the ready-to-use cauliflower rice from Trader Joe’s 🙂
4) Put it in a microwave safe bowl and microwave for two 4 minutes intervals, stirring in between the two.
5) Put the now-cooked cauliflower into a clean dish towel and squeeze out as much liquid as possible. Put the cauliflower into a bowl.
6) Preheat the oven to 375 degrees F. Line a baking sheet with foil and spray with cooking spray.
7) Mix the cauliflower with the almond flour, eggs, and seasoning.
8) Scoop about 1/4 cup of the cauliflower mixture at a time onto the baking sheet. Flatten out each scoop into about a 1/4 inch tortilla shape using your fingers.
9) Bake in the oven for about 15 minutes. Flip the tortillas and bake another 5 minutes, until they’re crispy and hold together.
10) Take a tortilla, put in a few spoonfuls of the lamb mixture, and top with a generous heap of slaw. Finish off with avocado, salsa verde, and sliced jalapenos! And/or, make some homemade guacamole!
What kind of tacos do y’all like?? What’s your favorite taco topping?!