Mediterranean-Spiced Lamb Tacos with Feta Crema

• •1.5 lb Lamb shoulder (cut into 1-inch cubes)
• •2 tbsp Olive oil
• •1 piece Onion (chopped)
• •4 cloves Garlic (minced)
• •2 tsp Dried oregano
• •1 tsp Ground cumin
• •1 tsp Smoked paprika
• •0.5 tsp Cinnamon
• •1 cup Chicken broth
• •2 tbsp Red wine vinegar
• •12 piece Corn tortillas
• •4 oz Feta cheese
• •0.5 cup Greek yogurt
• •1 tbsp Lemon juice
• •0.3 cup Fresh mint (chopped, for garnish)
• •0.3 cup Red onion (thinly sliced, for garnish)

Instructions

1. 1

   Heat olive oil in a large pot or Dutch oven over medium-high heat. Add lamb and brown on all sides. Remove lamb from pot and set aside.

2. 2

   Add chopped onion to the pot and cook until softened, about 5 minutes. Add minced garlic, oregano, cumin, smoked paprika, and cinnamon. Cook for 1 minute more, until fragrant.

3. 3

   Return lamb to the pot. Pour in chicken broth and red wine vinegar. Bring to a simmer, then reduce heat to low, cover, and cook for 2-2.5 hours, or until lamb is very tender.

4. 4

   While lamb is cooking, prepare the feta crema: In a food processor or blender, combine feta cheese, Greek yogurt, and lemon juice. Blend until smooth and creamy. Add a tablespoon of water if needed to reach desired consistency.

5. 5

   Warm corn tortillas according to package directions.

6. 6

   Shred the lamb with two forks. Serve lamb in warm tortillas, topped with feta crema, fresh mint, and thinly sliced red onion.

Chef's Tips

• 💡For extra flavor, marinate the lamb in the spice mixture for at least 30 minutes before cooking.
• 💡Serve with a side of grilled vegetables or a simple salad.