Smoked Lamb Tacos
Pulled lamb tacos with chimichurri.
Jump to RecipePulled lamb tacos are a delicious fusion of slow-smoked BBQ and Mexican cuisine. The lamb's richness pairs perfectly with bright chimichurri, and the tortillas make everything easy to eat. This has become one of my favorite ways to serve smoked lamb.
These are perfect for casual parties, Taco Tuesday with a twist, or any time you want something fun and interactive. Set up a taco bar and let guests build their own.
Set up a full taco bar - warm tortillas, chimichurri, pickled onions, fresh cilantro, lime wedges, crumbled queso fresco. Salsa verde and hot sauce on the side. Rice and beans make it a more complete meal.
The lamb here is kept simple to let it shine, but you could add different spice profiles. A Tex-Mex rub would be delicious. Adobo spices add complexity. Or keep it simple and let the chimichurri do the flavor work.
Cook the lamb low and slow until it shreds easily. Pull it and mix with some of the cooking juices. Keep it warm for serving. Warm the tortillas properly - dry in a skillet or briefly over a flame - for the best taco experience.
Ingredients
Instructions
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1
Season lamb with taco seasoning. Try Killer Hogs BBQ Rub for extra flavor.
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2
Smoke at 250°F for approximately 6 hours.
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3
Pull when internal temp reaches 203°F and meat is tender. Use an instant-read thermometer for accuracy.
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4
Warm tortillas.
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5
Top with lamb and chimichurri.
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6
Garnish with onion and cilantro.