Pulled Mexican-spiced lamb flaps
Photo by Allyson Gofton
Mexican seasoning mix, a blend of cumin, coriander, paprika, chilli and more, is an easy way to create authentic tasting Mexican foods. Most supermarket brands will have one and there are a number of specialty spice brands that also sell such a mix. If you can’t find lamb flaps, try the recipe with another cut such as a shoulder of lamb.
|1 Tbsp||Mexican seasoning mix, mild or hot|
|1||Onion, peeled and finely chopped|
|1||Pepper, any colour, finely sliced|
|2 large||Garlic cloves, peeled and sliced|
|2 cups||Lamb stock, or water|
- Heat the oven to 160C.
- Using a sharp knife, make skin-deep cuts in the meaty side of the lamb flaps about 1cm apart. Rub the spice powder and salt firmly into the meaty side of the flaps and set aside.
- Heat the oil in a large oven-proof frying pan and cook the onion, pepper and garlic until the onion has softened and browned just a little. Set aside.
- Add the lamb flaps to the pan, browning them well on the seasoned side only. Turn over. Scatter the onion mixture on top and pour in 1 cup of the stock or water. Cover. Cook in the preheated oven for one hour.
- Remove the cover, scatter over the tomatoes and peanuts and pour in the remaining stock. Return to the oven, uncovered, and continue to cook for 1-1 ½ hours or until the meat can be easily pulled from the bone.
- Serve hot, rolled up in wraps with additional salad ingredients, as a filling in tacos, or serve just as is with salad and potatoes.
For more from Allyson with tips on cooking with lamb flaps, see here