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November 5, 2018

Slow Cooker Harissa American Lamb Tacos

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Recipe Provided By
"The Forked Spoon"
Prep Time

20 min

Cook Time

10 hrs

Total Time

10 hrs 20 min

Servings

10

Slow Cooker Harissa American Lamb Tacos on a plate with garnish and limes

Ingredients

Slow Cooker Harissa American Lamb

  • 4 pounds American Lamb (leg, shank, sirloin)
  • 6 tablespoons harissa paste, divided
  • 1 tablespoon olive oil
  • 2 yellow onions, thinly sliced
  • 1-1/2 cups low-sodium chicken broth
  • Fresh chopped cilantro and green onion for serving, optional 

Pomegranate Salsa

  • 1-1/2 cups pomegranate arils
  • 1 cup green onion, chopped
  • 1 cup fresh cilantro, roughly chopped
  • 3 oranges, peeled, chopped
  • 1 small red onion, minced
  • 1 lime, juiced 

Tacos

  • 3 large avocados, peeled, pitted
  • 1 large lime, juiced, plus more for serving
  • Salt and pepper, to taste
  • Tortillas, flour or corn
  • 1 large jicama, peeled, cut into matchsticks

Directions

For the Slow Cooker Harissa American Lamb: Rub entire surface of lamb with 2 tablespoons harissa paste. 

In a large skillet over medium-high heat, heat oil. Add lamb; brown on all sides until golden brown, approximately 3 to 5 minutes on each side. Transfer lamb to slow cooker; brush with 2 tablespoons harissa paste. 

Return skillet to medium-high heat; add sliced onion. Sauté onions in lamb grease until they just start to soften, approximately 3 minutes. Stir frequently. 

Add sautéed onions and broth to the slow cooker; cook on high for 5 hours, or low for 8 hours. 

Once lamb has finished cooking, transfer to a clean plate to cool. Scoop out cooked onions into a large, clean bowl; set aside. Reserve half the cooking juices leftover in the slow cooker; mix with the final two tablespoons harissa paste. 

Shred lamb using two forks (or your hands); transfer to the bowl with the cooked onions. Pour broth and harissa mixture over shredded lamb; gently stir to combine. Top with chopped cilantro and green onion, if desired; set aside. 

For the Pomegranate Salsa: In a medium bowl add pomegranate arils, green onion, cilantro, oranges, red onion and lime juice; gently toss to combine. 

For the Tacos: Just before serving, add peeled and pitted avocados to a bowl. Use a fork to smash the avocado until creamy, but not quite smooth. Stir in juice from one lime; season with salt and pepper, if desired. 

To serve: Start with a tortilla; add a generous layer of avocado. Top with a scoop of shredded harissa lamb, Pomegranate Salsa, and jicama sticks.

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

thermometer timer illustration
Visit our Lamb Cooking Time & Temperature page for recipe inspiration and tips on preparing the perfect lamb.
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