How to Cook American Lamb
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For the American Lamb:
● 1 pound ground American lamb
● 2 teaspoons kosher salt
● 1⁄2 teaspoon black pepper
● 1 tablespoon tomato paste
● 1 teaspoon ground cumin
● 1 teaspoon smoked paprika
● 1–2 tablespoons neutral oil, as needed
For the Lime Crema:
● 1⁄2 cup sour cream
● Zest of 1 lime
● 2 tablespoons fresh lime juice
● Pinch of kosher salt
● 1–2 tablespoons water, as needed
For Serving:
● 8 small corn tortillas
● 2 cups shredded green cabbage
● 1⁄2 cup crumbled cotija cheese
● Fresh cilantro, chopped
● 1 sliced avocado (optional)
● Lime wedges
● Hot sauce or salsa
1. Make the Lime Crema
In a small bowl, whisk together the sour cream, lime zest, lime juice, salt, and enough water to make a smooth, drizzleable sauce. Refrigerate until ready to serve.
2. Season the American Lamb
In a medium bowl, gently combine the ground lamb, salt, pepper, tomato paste, cumin, and smoked paprika until evenly mixed. Avoid overworking the meat.
3. Smash the Tacos
Heat a large cast-iron skillet or griddle over medium-high heat until very hot. Lightly oil the surface, if needed.
Divide the lamb into 8 equal portions (about 2 ounces each). Place one portion onto a tortilla and spread it into a thin, even layer, leaving about a 1⁄4-inch border around the edge.
Place the tortilla lamb-side down onto the hot skillet. Press firmly with a spatula for 10–15 seconds. Cook for 2–3 minutes, until the lamb is deeply browned and crisp around the edges. Flip and cook for another 30–60 seconds, until the tortilla is lightly toasted and the lamb reaches an internal temperature of 160°F. Repeat with the remaining tacos.
4. Assemble
Top each taco with shredded cabbage, a drizzle of lime crema, cotija cheese, cilantro, and sliced avocado, if using. Serve immediately with lime wedges and your favorite hot sauce or salsa.
