food Program

Leftover Roast Leg of Lamb Tacos

Contributed by The Vermont Farm Table Cookbook by Tracey Medeiros

These tacos are made with leftover roast from the Roasted Leg of Grass-Fed Lamb recipe (a favorite recipe from Longview Farm, Chris and Shannon Barsotti) also from The Vermont Farm Table Cookbook.

Manchego is a sheep's milk cheese made in the La Mancha region of Spain.  It has a creamy texture with a slightly piquant taste.  You can substitute shredded Monterey Jack, cheddar, or mozzarella.  In addition to the cheese, serve these tacos with an assortment of toppings, such as shredded lettuce, black beans, fresh salsa, and cilantro.

Serves 6

2 tablespoons olive oil
34 cup diced red onion
Zest of 1 lime plus 2 tablespoons juice
3 garlic cloves, minced
6 mint leaves, thinly sliced
1 12teaspoons curry powder
14 teaspoon ground cumin
3 cups shredded cooked lamb
Kosher salt and freshly ground black pepper
6 (8-inch) whole-wheat tortillas, warmed
Shredded Manchego cheese (optional)  

Heat the oil in a medium skillet over medium heat.  Add the onion, lime zest and juice, garlic, mint, curry powder, and cumin and cook until the onions are soft.  Add the lamb and cook until heated through.  Season with salt and pepper to taste.  Spoon the lamb filling into the tortillas and sprinkle with shredded Manchego, if desired.  Serve with an assortment of toppings.