Slow cooked lamb and cumin tacos with chipotle mayonnaise

Serves 4

For the slow-cooked lamb with cumin, you will need:

1-2 tablespoons olive oil 1kg breast or shoulder of lamb 2 teaspoons freshly ground cumin Sea salt and freshly ground black pepper

For the chipotle mayonnaise, you will need:

225ml mayonnaise 1 generous tablespoon chopped chipotle chillies in adobo — see Rachel Recommends Juice of 1 lime 1 tablespoon chopped fresh coriander Pinch of sea salt

For the tacos, you will need:

12 corn tortillas or ready-made taco shells A bowl of chipotle chilli mayonnaise — see recipe 2 large avocados, peeled and sliced 175ml creme fraiche 3-4 spring onions, finely sliced A small handful of fresh coriander leaves 2 limes, cut into wedges

1Preheat the oven to 150°C, 300°F, Gas 2. Place a large frying pan over a high heat and allow it to get hot. Drizzle the olive oil into the pan and place the breast or shoulder of lamb, whichever you’re using, fat-side-down, and cook it for a few minutes until it is a deep golden brown.

2Place the lamb on an oven tray, browned-side up. Scatter the freshly ground cumin over the top and season generously with sea salt and freshly ground black pepper. Put the lamb in the preheated oven for 2 hours, until the meat is meltingly tender.

4While the lamb is cooking, prepare the chipotle mayonnaise. Place the mayonnaise in a bowl and add in the chopped chipotle chillies and any adobo sauce on them (see Rachel Recommends), the lime juice and the chopped fresh coriander. Mix well, and season to taste with sea salt.

5Once the lamb is cooked, use a fork to tear it into shreds, and add in some of the delicious cooking juices. Transfer the shredded lamb and the juices to a warm serving bowl.

6If you are using corn tortillas, warm them by holding them with a tongs over a gas jet or hot hob for about 30 seconds each, or heat on both sides on a hot dry pan. Alternatively, you can use ready-made taco shells.

7If you’re using warmed tortillas, spread a little chipotle chilli mayonnaise on each tortilla. Top with some juicy pieces of shredded lamb, a few slices of avocado, a blob of creme fraiche, some finely sliced spring onions and a few fresh coriander leaves. Add a squeeze of lime juice. Fold in the sides of the tortillas. Prepare the ready-made tacos the same way, but don’t fold them once they are filled. Enjoy.