Mexican tacos are usually served with pico de gallo, made from diced Roma tomatoes, onion, jalapeño and cilantro. I created my Greek pico from halved cherry tomatoes, red onion, cucumber and lemon, and I like to top the tacos with tangy crumbled feta cheese and arugula.
Course taco
Cuisine Mediterranean
Keyword lamb leg, meat, roast, shawarma, tacos
Prep Time 1 hourhour30 minutesminutes
Cook Time 6 hourshours
Servings 8(perfect for two families)
Calories 376kcal
Ingredients
For the pulled lamb:
1tablespoonkosher salt
1tablespoonpaprika
2teaspoonsground cumin
2teaspoonsground coriander
2teaspoonsfreshly ground black pepper
1teaspoonground cinnamon
1bone-in American lamb leg,about 6 pounds
3tablespoonextra-virgin olive oil,divided
4garlic cloves,minced
For the Greek pico de gallo:
2cupscherry tomatoes,halved
¼cupdiced red onion
½small cucumber,seeds removed and diced
Juice from 1 medium lemon
¼cupchopped fresh mint leaves
Kosher salt,to taste
For serving:
Small flour tortillas,warmed
2cupsGreek yogurt,separated equally in containers
4cupswild arugula,separated equally in two resealable bags
1cupcrumbled feta cheese,separated equally in two bags or containers
In a small bowl stir together the salt, paprika, cumin, coriander, pepper and cinnamon until combined. Set aside.
Rub the lamb leg with 1 tablespoon of the olive oil and garlic then rub all over with the spice mixture. Cover and refrigerate to let marinate for at least 1 hour and up to overnight.
Preheat oven to 450°F (230ºC). Add the lamb to a large roasting pan. Roast lamb until well browned all over, 20–25 minutes. Remove from oven and reduce the oven temperature to 300°F. Add enough water so the liquid comes about 1 inch up the side of the roasting pan, cover with aluminum foil, and roast until meat is tender and easily pulls apart, about 5 hours, turning once halfway through cooking.
Transfer the lamb to a platter and tent with foil to keep warm. Add the braising liquid to a medium saucepan and boil over medium heat until it reduces by half. Shred the lamb and pour the reduced juices over the top.
For the Greek pico de gallo:
In a medium mixing bowl stir together the tomatoes, onion, cucumber, lemon juice and mint. Season with salt, split into two containers (one for your family and one to share) cover and refrigerate until ready to use. Can be made up to two days in advance.
For serving:
To assemble the tacos, top with Greek yogurt, a small handful of arugula, topped with lamb, a scoop of the Greek pico de gallo and crumbled feta cheese.
For Packing:
Grab a basket, reusable grocery bag, or box. Pack half the pulled lamb, pico de gallo, tortillas, Greek yogurt, arugula and feta (be sure to share reheating and assembly instructions!)
Get creative send along a bottle of wine, your favorite party playlist, dessert, homemade hand sanitizer or masks!