Elevate your taco game with these pulled lamb tacos, cooked to perfection in the Ninja Woodfire Outdoor Oven
Ingredients
- 3 lamb necks
- 10 soft shell tacos
- 1 cup vegetable stock
- ¼ cup red wine
- 3 fresh garlic cloves, crushed
- 3 twigs fresh thyme
- 1 tsp salt
- 1 tsp pepper
- Whole orange cut into quarters
- 2 brown oniosn, sliced
- 1 tbsp olive oil
- Toppings such as chopped coriander, pickled red onion, feta, garlic yoghurt
Method
- Fill the pellet hopper of your Ninja Woodfire Outdoor Oven with Ninja Woodfire pellets, then set the oven to Max Roast. Set the first step to 2500C for 10 minutes, then click the Woodfire button. Set the second step for three hours and 45 minutes and press Start to pre heat the oven.
- Rub the lamb in olive oil, salt and pepper, then place in a tin foil tray. Once the oven has finished preheating, put in the tray of lamb.
- Once stage one has finished, remove and add vegetable stock, red wine, garlic, thyme, orange and brown onion. Wrap the lamb and cook for the remainder of the time.
- Remove and rest for 30 minutes before pulling the lamb and serving on tacos with toppings. Note: Heat soft shell tacos for 30-45 seconds before serving.
