Slow-Cooked Mojo Verde Lamb Tacos

Preheat oven to 160°C fan-forced. Thoroughly wash coriander stems and leaves. Peel garlic cloves and place in a blender or food processor with jalapeño chilli, apple cider vinegar, 80ml (1⁄3 cup) oil, 1⁄2 teaspoon salt, coriander stems and leaves and zest and juice of 1 lime. Blend until a smooth, green paste forms. Set aside.

Using a small knife, pierce lamb all over (this will help the marinade absorb into the meat and make it even more delicious). Place lamb in a baking dish and cover with half of the mojo verde. Add 125ml (1⁄2 cup) boiling water and crumble over stock cube. Cover with baking paper and a tight-fitting lid or foil. Roast for 3 hours or until lamb is very tender.

Thinly slice cucumber and red onion and place in a bowl with red wine vinegar, cumin seeds, remaining oil and 1⁄2 teaspoon salt. Stir well to combine and set aside to pickle at room temperature.

After 3 hours, remove lamb from oven. Keep covered and set aside to rest for 20 minutes. Use two forks to shred lamb and toss with cooking liquid.

Heat tortillas in a dry frypan for 1 minute on each side. Keep warm in a clean tea towel.

Serve lamb with tortillas, remaining mojo verde and pickle. Cut remaining lime into wedges to serve.