CommonGround volunteer Brittany Fulton shares her recipe for Lamb Tacos with Pure Nebraska viewers.

Lamb Tacos

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

Taco Ingredients

  • 1.5 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!


Tried this recipe?Let us know how it was!