Recipe

Ingredients

• 1400g Lamb Forequarter Roast
• 1 tbs olive oil
• 2 cloves garlic, finely chopped
• 1 jalapenos seeded, finely chopped
• zest and juice of 2 limes
• 2 tbs honey
• 1/2 bunch coriander leaves and stems, finley chopped
• 2/3 cup vegetable stock
• 1 large fennel bulb, trimmed cored, thinly sliced, fronds reserved
• 1/2 green cabbage, finely shredded
• soft tacos
• lemon edges
• coriander leaves
• garlic aioli

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Method

1. Preheat oven to 180oC (160o fan-forced).
2. In a medium bowl combine olive oil, garlic, jalapenos, half the lime zest and juice, honey and coriander, season.  Make small incisions in the lamb with a sharp knife, pour over marinade and rub to coat.  Place lamb in a large roasting pan, pour stock around base and cover tightly with foil.
3. Cook in oven for 2 1/2 to 3 hours, or until meat is tender and falling off bone.  Set aside to rest for 20 minutes.  Shred lamb with 2 forks.  Drizzle with any pan juices, drained of fat.
4. Meanwhile place fennel, fronds, cabbage, onions, remaining lime zest and juice and extra coriander in a large bowl.  Season and toss to coat.
5. Serve on tacos with coleslaw aioli and lime wedges.