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  • Family Friendly
  • Slow Cook
  • Special Occasion
  • Treat Night

Slow-Cooked Mojo Verde Lamb Tacos

Tender, fall-apart lamb slow-cooked in a lively green sauce makes for incredibly addictive tacos. Loaded with lime and chilli and topped with a sharp pickle, you’ll find it hard to stop at one.


60+ Minutes




Prepare Mojo Verde

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.



Prepare and Roast Lamb

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.



Make Pickle

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.



Shred Lamb

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.



Warm Tortillas

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



Plate Up

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

Australians QuiteLike

Slow-Cooked Mojo Verde Lamb Tacos

Fabulous fresh ingredients

Wonderful recipes that are delicious and nutritious and good value for money


Easy to cook

Very tasty and quick to cook which is a big help during the week when you are working.


Great quality produce

The recipes are so much better than all other meal kits I’ve tried over the years.