Are you a lamb fan? Yes, no, or maybe not sure?
Did you know: the average American eats 1/2 pound of lamb per year. Per year?! 1/2 a pound is like, one lamb burger. That’s nothing!
Recently, the American Lamb Board hosted the DC Lamb Jam. It was a 2-day affair, VIP on Friday, General Admission on Sunday. Both were incredible events, but more on than later.
As part of the VIP event, each of us got to take home 1 pound of ground lamb to cook with. How cool is that?!
I’ve never cooked with lamb before, so I was pretty excited to give this to try.
After some recipe searching, I decided on lamb tacos.
I cooked the ground meet with garlic, oregano, and adobe chilies– nice & spicy!
Then I made a slaw out of cabbage, radish, pineapple, tomato, cilantro and lime.
Can’t have tacos without tortillas! I made mine out of cauliflower, almond flour, eggs, and seasoning.
Ready to cook? 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
sliced pickled jalapenos
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. Put it in a microwave safe bowl and microwave for two 4 minutes intervals, stirring in between the two.
4) Put the now-cooked cauliflower into a clean dish towel and squeeze out as much liquid as possible. Put the cauliflower into a bowl.
5) Preheat the oven to 375 degrees F. Line a baking sheet with foil and spray with cooking spray.
6) Mix the cauliflower with the almond flour, eggs, and seasoning.
7) 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.
8) Bake in the oven for about 15 minutes. Flip the tortillas and bake another 5 minutes, until they’re crispy and hold together.
9) Take a tortilla, put in a few spoonfuls of the lamb mixture, and top with a generous amount of slaw. Finish off with avocado, salsa verde, and sliced jalapenos.