Pulled Lamb with Wild Wild Veg Tartar Sauce
prepared for Titbit by: Oh My Chef
Honza had this brilliant idea to top the tortilla with homemade tartar sauce, into which he also chopped up our pickled vegetables, and the result is simply amazing. Yum!
Ingredients for for 4 servings
- 1 kg leg of lamb (can be with bone)
- 1 carrot
- 1 onion
- 1 parsley
- 3 cloves of garlic
- 1/2 teaspoon coriander seeds
- 1/2 teaspoon fennel seeds
- 1 teaspoon Za'atar seasoning
- salt, pepper
- 1 dcl of white wine
- 2 dcl hot water
- 30 g pickled vegetables Wild Wild Veg
- 30 g cucumber
- 30 g mayonnaise
- 30 g plain yogurt
- a few Thai basil leaves
- salt, pepper
- 6 pcs of wheat tortillas
Method
- Season the meat and let it marinate overnight.
- Cut the vegetables into smaller pieces. Fry the meat in a little oil until golden brown and add the vegetables, fry until colored and add the wine. Let the alcohol evaporate and add water. Cover and bake in the oven for about 1 hour at 180 degrees. And then at 150 degrees for about another 2 hours.
- When the meat falls off the bone, we peel it and pass the vegetables and roast them into a sauce. It is good to use a fork for pulled meat.
- Then remove most of the fat from the roast and either reduce it or, depending on the density and strength, dilute it with water and stir. We had to add water, the sauce was quite thick and salty. Then return about half of it to the meat and season it overall. Sometimes lamb is fatty and it’s up to everyone whether they leave them there or not.
- Fill the tortillas with the meat, roll it tightly and fry slowly in a dry pan. Of course, you can also add some vegetables or salad to the tortilla: there are no limits to your imagination.
- Cut the pickled Wild Wild Veg vegetables into small pieces and mix with mayonnaise and yogurt. Cut the cucumbers into smaller cubes and add to the mixture. Add salt and pepper and basil leaves.
- Cut the rolls with the pulled meat into smaller pieces and serve with tartare. Enjoy your meal!
