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6 Serves/Makes

Cooking Time: > 90 min

Pulled Lamb Nachos

Ingredients

Pulled lamb:

30 ml oil

1 kg deboned leg of lamb

2 onion(s) , halved & sliced

2 garlic clove(s) , crushed

1 red pepper(s) , sliced

1 green pepper(s) , sliced

125 ml red wine or 25 ml red wine vinegar mixed with 100 ml lamb or beef stock

375 ml beef stock or lamb stock

400 g canned chopped peeled tomatoes

3 bay leaf/leaves

10 ml ground cumin

2 chilli(es) , chopped

2 ml chilli powder

4 sprigs fresh thyme

60 ml fresh coriander , chopped

salt & freshly ground black pepper to taste

Nachos:

150 g nachos

400 g jar salsa or 410 g canned Mexican style chopped tomatoes

250 ml LANCEWOOD^® Sour Cream

375 ml LANCEWOOD^® Cheddar , grated

To serve:

coriander , chopped

175 g LANCEWOOD Mexican DIP&TOP™

jalapeño(s) , sliced

lime wedges

Guacamole:

1 large avocado(s) , mashed

1 lime , juice of half the lime

salt , to taste

Method

Pulled lamb:
Preheat the oven to 150°C.

Using a cast iron pot, heat the oil and brown the leg of lamb all over. Remove and set aside.

Add the onions and fry until golden. Add the garlic and peppers and fry for 2 minutes.

Add the wine, stock and tomatoes and bring to a boil. Add the bay leaves, chillies, thyme and coriander.

Return the leg of lamb to the pot and switch the stove off. Cover with a lid and place in the oven.

Roast for 2 – 2 ½ hours until meat is tender and falling apart.

Remove the leg of lamb and return the pot to the stove. Simmer over low heat until the sauce has reduced by half.

Shred the lamb and return to the pot. Heat through.

Nachos:
Increase oven temperature to 180°C.

Arrange the nachos on a plate. Cover with salsa and arrange pulled lamb on top.

Dollop with sour cream and sprinkle cheese over. Bake for 10 – 15 minutes until cheese is golden and melted.

To serve:
Sprinkle with coriander and serve with dip, jalapenos, guacamole and lime wedges.

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