Braised Lamb Tacos with Charred Tomato Salsa

5 from 1 vote

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Braised Lamb Tacos with Charred Tomato Salsa

Braised Lamb Tacos with Charred Tomato Salsa

THESE braised lamb tacos with charred tomato salsa are on REPEAT. Braised to perfection lamb shoulder, forked till tender and added on top of charred corn tortillas and homemade charred tomato salsa with all the chiles and spices. This is the BEST summer recipe yet – and is worth the braising effort. Top with all your favorite things, have a taco bar and serve up!

The salsa is made on the grill (but alternatively you can char on the stovetop in a cast iron!) then blended with cilantro and lime juice. You’ll def have extra, so be sure to save in the fridge on some chips or a black bean quinoa bowl!

This recipe is PERFECT for an outdoor celebration with friends and family. I am so excited to have a taco night in my backyard, with some beer/wine and loads of extra charred tomato salsa.

THIS POST IS BROUGHT TO YOU BY AMERICAN LAMB BOARD. THANK YOU FOR SUPPORTING THE SPONSORS THAT ALLOW LINDSEYEATS TO CREATE NEW RECIPES AND CONTENT. ALL IDEAS EXPRESSED ARE MY OWN.

Braised Lamb Tacos with Charred Tomato Salsa

Ingredients you need for this lamb taco recipe

  • Lamb
  • Garlic
  • Onions
  • Ancho chile powder
  • Cumin
  • Chipotle chili
  • Vinegar
  • Red wine

For your salsa

  • Tomatoes
  • Jalapeños
  • Garlic
  • Onion
  • Cilantro
  • Lime

To serve the tacos

Serve on charred corn or flour tortillas with cilantro leaves, queso fresco/Mexican crema, chopped onions and halved cherry tomatoes with lime wedges

Other optional serving ingredients and toppings

Some other amazing toppings you can add on top of the lamb tacos could be cabbage, shredded lettuce and sliced radishes.

Braised Lamb Tacos with Charred Tomato Salsa

Step To Make This Recipe

To Make Your Lamb

Step 1

The night before you’re ready to make your lamb, pat dry and season throughout with salt and pepper for your dry brine. Cover. Place in the fridge until ready to use. (This is OPTIONAL, but ensures flavor throughout all parts of the lamb!)

Step 2

In a deep pot or a dutch oven, heat a drizzle of neutral oil until piping hot. Take your lamb and char on all sides – about 8-10 minutes on each side, until browned completely. Adjust timing if you need to char a little longer.

Step 3

Once browned, add in your garlic, onions, ancho chili powder, cumin, crushed chipotle chili and vinegar. Mix until combined with the lamb about 3-4 minutes.

Step 4

Add in your red wine and water. Season with salt and sugar. Mix and make sure everything is combined. You want liquid to be covering all the lamb. Adjust with more water if needed.

Bring to a boil, and then place on medium low for about 1 hour. In the meantime, preheat your oven to 350 degrees.

Step 5

After about an hour, place your braised lamb in the oven for another 2- 2.5 hours. Check on your lamb every 30-40 minutes, give it a mix. You will know when the lamb is ready and braised when it is fork tender, and falls off easily when forked. USDA recommends a minimum internal temp of 145 degrees F, followed by a 3 minute rest.

Remove your lamb from the oven and shred all your lamb, set aside until ready for serving!

Braised Lamb Tacos with Charred Tomato Salsa

To Make Your Salsa

Step 6

I would suggest making your salsa while the lamb is in the oven! In a cast iron skillet, toss in your tomatoes, jalapeños, garlic, onion and salt and pepper. Char on your stovetop or BBQ grill until browned and charred throughout. Let cool.

Step 7

In a blender, add all of the charred ingredients, a handful of cilantro, lime juice, sugar and salt to taste. Set aside in the fridge to chill. This will make about 2 cups, you can save the rest for serving and for chips!

Assembling Your Tacos

Step 8

Once your lamb and salsa are ready. It’s time to assemble your tacos! Serve on charred corn tortillas and top with cilantro, queso fresco, chopped onions and halved cherry tomatoes.

Braised Lamb Tacos with Charred Tomato Salsa

Tips, Tricks and Substitutions

What if I can only get bone-in lamb shoulder?

That is totally fine! You can also use ground lamb for this recipe, you will just saute in a pan with the spices in this case.

Why do need to wait for the charred vegetables to cool before blending the salsa?

You are adding cilantro + lime with the salsa, and doing this when the vegetables are still hot will make the salsa turn bitter, and the cilantro will wilt. It won’t be as bright either!

Do we need to do the salt and pepper brine overnight?

This is not necessary and the recipe without it will still taste delicious! This is just an extra way to get your lamb not only filled with flavor from the inside out, but this will help tenderize the meat as well.

Braised Lamb Tacos with Charred Tomato Salsa

Some ideas & inspiration to serve with this dish:

Looking for more taco ideas? Check out the Below Recipes!

If you do make these Braised Lamb Tacos (first of all, thank you!!), be sure to leave a comment and/or give this recipe a rating! Don’t forget to tag me on Instagram so I can be sure to see what you’re making! If you’d like to stay in touch and get the latest to your inbox, sign up for our Newsletter here as well!

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Braised Lamb Tacos with Charred Tomato Salsa
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Braised Lamb Tacos with Charred Tomato Salsa
5 from 1 vote

Braised Lamb Tacos with Charred Tomato Salsa

THESE braised lamb tacos with charred tomato salsa are on REPEAT. Braised to perfection lamb shoulder, forked till tender and added on top of charred corn tortillas and homemade charred tomato salsa with all the chiles and spices.
Prep: 20 minutes
Cook: 4 hours
Total: 4 hours 20 minutes
Servings: 4

Ingredients 

For Your Braised Lamb

  • 1.7 pounds boneless American lamb shoulder
  • 4 garlic cloves
  • 1 yellow or white onion
  • 1/4 teaspoon ancho chili powder
  • 1/4 teaspoon cumin
  • 1/4 teaspoon crushed chipotle chili
  • 1/2 tablespoons vinegar
  • 2 cups red wine
  • 2 cups water
  • pinch of sugar
  • salt to taste
  • salt and pepper brine overnight

For Your Charred Tomato Salsa

  • 6 medium sized red tomatoes
  • 1 jalapeños, halved and deseeded, leave all seeds if you want it extra spicy
  • 3 garlic cloves
  • 1 white onion, roughly chopped
  • 1 small handful of cilantro
  • juices of 2 limes
  • pinch of sugar
  • salt to taste

For Your Tacos

  • Serve on charred corn tortillas with cilantro, queso fresco, chopped onions and halved cherry tomatoes

Instructions 

To Make Your Lamb

  • The night before you’re ready to make your lamb, pat dry and season throughout with salt and pepper for your dry brine. Cover. Place in the fridge until ready to use. (This is OPTIONAL, but ensures flavor throughout all parts of the lamb!)
  • In a deep pot or a dutch oven, heat a drizzle of neutral oil until piping hot. Take your lamb and char on all sides – about 8-10 minutes on each side, until browned completely. Adjust timing if you need to char a little longer.
  • Once browned, add in your garlic, onions, ancho chili powder, cumin, crushed chipotle chili and vinegar. Mix until combined with the lamb about 3-4 minutes.
  • Add in your red wine and water. Season with salt and sugar. Mix and make sure everything is combined. You want liquid to be covering all the lamb. Adjust with more water if needed.
  • Bring to a boil, and then place on medium low for about 1 hour. In the meantime, preheat your oven to 350 degrees.
  • After about an hour, place your braised lamb in the oven for another 2- 2.5 hours. Check on your lamb every 30-40 minutes, give it a mix. You will know when the lamb is ready and braised when it is fork tender, and falls off easily when forked. USDA recommends a minimum internal temp of 145 degrees F, followed by a 3 minute rest.
  • Remove your lamb from the oven and shred all your lamb, set aside until ready for serving!

To Make Your Salsa

  • I would suggest making your salsa while the lamb is in the oven! In a cast iron skillet, toss in your tomatoes, jalapeños, garlic, onion and salt and pepper. Char on your stovetop or BBQ grill until browned and charred throughout. Let cool.
  • In a blender, add all of the charred ingredients, a handful of cilantro, lime juice, sugar and salt to taste. Set aside in the fridge to chill. This will make about 2 cups, you can save the rest for serving and for chips!

Assembling Your Tacos

  • Once your lamb and salsa are ready. It’s time to assemble your tacos! Serve on charred corn tortillas and top with cilantro, queso fresco, chopped onions and halved cherry tomatoes.
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Braised Lamb Tacos with Charred Tomato Salsa

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