Spiced Lamb Tacos with Kiwi Salsa

Spiced Lamb Tacos with Kiwi Salsa


Ingredients for Spiced Roasted Lamb

2 1/4 – 2 1/2 pounds Cedar Springs or Shepherd’s Pride butterflied leg of lamb
1/2 chopped onion
4 cloves of garlic
1/2 tablespoon of each: ground coriander, cumin, and cinnamon
1/4 teaspoon ground clove
2 tablespoons Gochujang paste (found at Asian markets and some grocery stores)
1 tablespoon unseasoned rice vinegar
1/2 tablespoon mirin (optional)
1/2 teaspoon salt

Ingredients for Kiwi Salsa

1 1/2 kiwi peeled
4 green Serrano peppers charred with skin removed (charred optional)
1 handful fresh cilantro
1 garlic clove
2 1/2 tablespoons lime juice
1/2 teaspoon salt
1 1/2 teaspoons sugar

Ingredients for Gochujang Sour Cream

1/2 cup sour cream
1 tablespoon Gochujang paste

Ingredients for Onion Cilantro Mix

1/2 red onion
1 small handful cilantro

Additional Ingredients

Small corn or flour tortillas (corn recommended)

Directions for Roasted Leg of Lamb

  1. Preheat oven to 325 degrees.
  2. In a blender, blend onion, garlic, coriander, cumin, cinnamon, clove, Gochujang paste, rice vinegar, mirin and salt until pureed. Rub the entire piece of lamb with mixture until uniformly covered in a baking pan.
  3. Cover with foil cutting a hole at the top to vent steam, and roast at 325 degrees for 3 hours or until super tender.

Directions for Toppings

Kiwi Salsa

  1. Char chilies on grill over open flame or on high heat in a skillet (optional). Remove charred skin, slice chilies in half lengthwise and remove seeds over running water (leave the seeds in if you like things extra spicy).
  2. In a blender, blend chilies , kiwi, cilantro, garlic, lime juice, salt, and sugar until pureed.


Gochujang Sour Cream

In a blender or by hand, mix 1/2 cup sour cream with 1 tablespoon Gochujang paste until uniform and smooth.


Onion cilantro Mix

Finley dice cilantro, and red onion and hand mix.


Warm your corn tortillas, spread Gochujang sour cream on face of tortilla, add roasted lamb, sprinkle with onion-cilantro mix and layer with kiwi salsa.

Recipe and Image Provided by Melissa & Andy Johnson of Best Friends For Frosting.

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