Servings
8
Ingredients
Lamb & Marinade:
- 1 boneless American lamb shoulder (about 3–4 lbs)
- Zest and juice of 1 orange
- Zest and juice of 1 lemon
- Zest and juice of 1 lime
- 2 tbsp maple syrup
- 1/4 cup extra virgin olive oil
- 1 large onion, sliced
- 1 tbsp smoked salt
- Optional: 2 garlic cloves, smashed
- 1 tbsp Moroccan spice blend* (see below or use Ras el Hanout)
- Moroccan Spice Blend (if making your own)
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp cinnamon
- 1/2 tsp smoked paprika
- 1/2 tsp turmeric
- 1/4 tsp cayenne (adjust to heat level)
- Pinch of clove
Rice Paper Crisps: (Tostada Base)
- Enough to heat 1–2 inches of neutral oil (grapeseed, avocado) in a skillet
Guacamole:
- 2 ripe avocados
- Juice of 1/2 lime
- 1 tbsp finely chopped cilantro
- Salt to taste
- Optional: minced garlic or jalapeño
Habanero Pico de Gallo:
- 2 ripe tomatoes, diced
- 1/4 red onion, finely chopped
- 1 habanero, finely minced (use gloves!)
- Juice of 1 lime
- Salt to taste
- Optional: chopped cilantro
Quick Pickled Onions:
- 1 red onion, thinly sliced
- 1/2 cup apple cider vinegar
- 1/2 cup water
- 1 tsp salt
- 1 tsp maple syrup or sugar
Salmon Roe: (Ikura)
- 1/2 tsp per tostada
Directions
Marinate & Roast the Lamb
In a bowl, mix all marinade ingredients until well combined and rub generously over the American lamb shoulder. Place the lamb and sliced onions into a vacuum-sealable bag, seal, and refrigerate to marinate overnight for deep flavor infusion.
Preheat the oven to 300°F (150°C). Remove the lamb from the marinade and transfer it to a roasting dish along with the onions and some marinade liquid. Roast for 3.5 to 4.5 hours, or until the meat is fork-tender. Let the lamb rest before slicing, then spoon the pan juices over the meat for added richness.
Rice Paper Crisps
Heat 1–2 inches of neutral oil, such as grapeseed or avocado, in a skillet over medium-high heat (about 375°F). Break dry rice paper sheets into tostada-sized rounds. Drop the pieces into the hot oil—they will puff instantly. Quickly flip and remove within a few seconds. Drain on paper towels and sprinkle lightly with salt.
Guacamole
Mash the ingredients together until smooth yet slightly chunky.
Habanero Pico de Gallo
Mix all ingredients in a bowl and let chill for 10–15 minutes to allow the flavors to meld.
Quick Pickled Onions
Simmer the pickling brine until hot, then pour over sliced onions. Let sit for 30 minutes, or refrigerate overnight for a more intense flavor.
Salmon Roe (Ikura)
Use fresh, high-quality salmon roe for the best flavor. Keep chilled and spoon over the tostadas just before serving.
To Assemble
Place a rice paper crisp on each plate. Spoon a generous dollop of guacamole onto the crisp. Layer with warm, shredded lamb. Add a few pickled onions for a bright, tangy contrast. Drizzle with habanero pico de gallo. Finish with a delicate garnish of salmon roe.
USDA recommends the following time and temperature parameters
Ground Lamb
Internal temperature of 160°F
All Other Cuts
Internal temperature of 145°F, with a 3 minute rest
