Smoked Lamb Shoulder Taco with Rhubarb Salsa and Smoked Mayonnaise
Tender applewood-smoked lamb shoulder, braised low and slow in local ale with ginger, lemongrass, and jalapeño, is piled onto homemade semolina tacos and crowned with a bright rhubarb and coriander salsa. A drizzle of silky smoked rapeseed mayonnaise ties it all together for a dish that’s bold, smoky, and unexpectedly elegant.
Ingredients
SALSA
1 stick of rhubarb, peeled and diced
½ shallot, fine diced
1 tbsp sherry vinegar
Salt & pepper to taste
5g chopped fresh coriander
100g semolina
100g bread flour
2 egg yolks
1 tbsp Dijon mustard
2 tsp of white wine vinegar or lemon juice
250ml smoked rapeseed oil
Salt & pepper to taste
500g lamb shoulder
Season with a rub of your choice – I used a simple garlic and black pepper one
Two bottles of local ale
Piece of fresh ginger
1 jalapeno
1 lemongrass stalk
Three sprigs of rosemary
Micro coriander for garnish
Method
SALSA
Mix all together in a bowl
TACO DOUGH
1. Add small amounts of water until it forms a dough.
2. Knead for 5–10 minutes
3. Place in the fridge for an hour.
4. Roll out nice and thin on semolina and cut to your desired size
MAYO
1. Place yolks and mustard in a bowl.
2. Whisk in the oil very slowly until nice and thick, then add the vinegar or juice.
3. Season with salt & pepper.
LAMB
1. Set your BBQ to 115°C, add an applewood chunk.
2. Smoke the lamb for 2 hours.
3. After two hours, place the lamb in a tray with the ginger, jalapeno, rosemary and lemongrass.
4. Pour over your beer, cover in foil and place back on the grill.
5. When your lamb hits 96°C remove from the grill and rest for 30 minutes.
6. Check the shoulder halfway and add more beer if its nearly all gone.
7. Once rested, flake the meat, season with salt and pepper.
8. To cook the taco, place a preheated ceramic disc in your BBQ. The tacos will take about 30 seconds each side.
9. Place the lamb on the cooked taco, top with rhubarb salsa, finish with the mayo and top with some micro coriander.
More Recipes Ideas from Phil Yeomans
Method
SALSA
Mix all together in a bowl
TACO DOUGH
1. Add small amounts of water until it forms a dough.
2. Knead for 5–10 minutes
3. Place in the fridge for an hour.
4. Roll out nice and thin on semolina and cut to your desired size
MAYO
1. Place yolks and mustard in a bowl.
2. Whisk in the oil very slowly until nice and thick, then add the vinegar or juice.
3. Season with salt & pepper.
LAMB
1. Set your BBQ to 115°C, add an applewood chunk.
2. Smoke the lamb for 2 hours.
3. After two hours, place the lamb in a tray with the ginger, jalapeno, rosemary and lemongrass.
4. Pour over your beer, cover in foil and place back on the grill.
5. When your lamb hits 96°C remove from the grill and rest for 30 minutes.
6. Check the shoulder halfway and add more beer if its nearly all gone.
7. Once rested, flake the meat, season with salt and pepper.
8. To cook the taco, place a preheated ceramic disc in your BBQ. The tacos will take about 30 seconds each side.
9. Place the lamb on the cooked taco, top with rhubarb salsa, finish with the mayo and top with some micro coriander.
