You will prepare your marinade for your lamb first.
by Brittany
Fulton
You will prepare your marinade for your lamb first.
• 1/2 cup oil (olive or avocado) –
• 4 cloves garlic, minced –
• 1/4 cup lime juice –
• 2 teaspoons oregano powder –
• 1 teaspoon garlic powder –
• 1 teaspoon onion powder –
• 2 teaspoons chili powder –
• 1 teaspoon dried parsley –
• 1/2 teaspoon cumin –
• 1/4 teaspoon chili flakes (optional to taste) –
• 1/4 cup cilantro, minced –
• 1 1/2 teaspoon salt and pepper to taste –
• 5 pounds boneless leg of American lamb –
• 8-10 tortillas (flour or corn) –
• 1 cup shredded Monterey jack or cheddar cheese –
• Salsa or pico de gallo –
• guacamole –
• shredded lettuce –
• fresh tomatoes –
• sliced avocados –
• sliced green onions –
• sour cream –
• lime wedges –
• fresh cilantro –
• Make the marinade by combining all ingredients in a large bowl.
• Take the marinade and combine with leg of lamb in a crockpot bag.
• Marinade the lamb in the refrigerator for 6-24 hours.
• Once you have marinaded the lamb for the desired amount of time. Keep the lamb in the bag and place in the crockpot.
• Cook the lamb on low for 6-8 hours or until the internal temperature of the lamb is 145F. If you are shredding the meat, cook to an internal temperature of 200F for easy shredding.
• Let the lamb rest for 5 minutes, shred it and serve.
• Prepare your tacos by adding the taco ingredients one by one. Enjoy!
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