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Beer-Braised Lamb Tacos with Chive Tzatziki and Radish Salsa

Healthy Recipe Ecstasy
Even though this recipe calls for 2.5 pounds of lamb, a lot of that weight comes from bone and fat so there's only enough meat for 3-4 servings (2 if you're a big eater). If you can't afford lamb, I think this recipe would also work well with beef or pork.
5 from 4 votes
Print Recipe
Prep Time 45 minutes
Cook Time 2 hours 10 minutes
Total Time 2 hours 55 minutes
Course Entree
Servings 3 -4

Ingredients
  

  • Lamb:
  • 2.5 pounds grass-fed lamb shoulder
  • 1 tablespoon garlic powder
  • 2 teaspoons ground cumin
  • 2 teaspoons ground coriander
  • 1 teaspoon chili powder
  • Kosher salt to taste
  • Freshly-ground black pepper to taste
  • 2 tablespoons grapeseed oil
  • 12- ounce IPA beer I used a Bell's Two-Hearted IPA
  • 3 tablespoons honey
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon of your favorite hot sauce or one jalapeno pepper diced
  • 6 flour tortillas
  • Cilantro chives, lime juice, for garnish
  • Tzatziki Sauce:
  • 1 cup peeled and diced English cucumber
  • 1/2 tablespoon Kosher salt for salting cucumbers
  • 1 tablespoon freshly-squeezed lime juice
  • 1 garlic clove minced
  • 1/4 cup chopped chives plus more for garnish
  • 6 ounces Greek yogurt
  • Kosher salt to taste
  • Freshly-ground black pepper to taste
  • Radish Salsa:
  • 1 cup diced radish
  • 1/2 cup diced red onion
  • 1/3 cup chopped cilantro leaves
  • 2 scallions thinly sliced
  • 2 garlic cloves minced
  • 2 tablespoons freshly-squeezed lime juice
  • Kosher salt to taste

Instructions
 

  • Lamb:
  • Preheat the oven to 350 degrees F.
  • Season the lamb generously with salt and pepper on both sides. Season with garlic powder, cumin, coriander and chili powder on both sides. Rub all the spices into the meat.
  • Heat the grapeseed oil in a large dutch oven over medium high heat. Add the lamb to the dutch oven and brown on both sides, 3-4 minutes.
  • Add the beer, honey, vinegar and hot sauce or pepper to the pot. Bring the liquid to a simmer, cover and cook in the oven for two hours or until the lamb is very tender.
  • Once the lamb is cooked, shred the meat and toss it with any excess liquid.
  • Chive Tzatziki:
  • Add the peeled and diced cucumbers to a colander and sprinkle with salt to draw the water out. Let the cucumbers sit for 30 minutes, drain and squeeze them dry with a paper towel to get rid of any excess moisture.
  • In a food processor or blender, add the cucumbers, lime juice, garlic, and chives. Process until well blended. Stir in yogurt and season to taste with salt and pepper. Garnish with more chives. Keep cool until serving time.
  • Radish Salsa:
  • Mix all the ingredients together in a medium bowl. Keep cool until serving time.
  • To Assemble:
  • Warm the tortillas. Fill each tortilla with lamb meat and top with salsa and tzatziki sauce. Garnish with cilantro, chives and a squeeze of lime, if desired.