I am super excited to share this recipe with you and talk about Make it Paleo ll. I think I started following Primal Palate around the time they started work on this cookbook. It has been really fun to follow along on social media and drool over the myriad of pictures they posted. I was SUPER excited to get this book in the mail a couple weeks ago. I read the book cover to cover in a couple days. In the book they talk a lot about this being their form of art. As I read through it and looked at the pictures it was quite evident that Bill, Haley and Caitlin had poured their heart and soul in to every page of this cookbook. I truly have so much respect for what they do and the community they have built. And don’t even get me started on their food photography! No words can adequately describe it. It’s ALL GORGEOUS!
When I read through the book I immediately knew I wanted to make the lamb barbacoa tacos. I have a long and wonderful history with tacos and our love runs very deep. I have made barbacoa many times but with beef and never with lamb. The recipe is super easy and really only a few ingredients. I had everything but the lamb already in the house. It took me about twenty minutes to prepare it and put it in the crockpot and then all I had to do was shred it up later. I also made a batch of their tortillas and those are probably my favorite paleo tortilla I have had yet. I topped our barbacoa tacos with some onion, cilantro and avocado because I love simple street style tacos. Man! These tacos were SERIOUSLY good!! Definitely the best taco I have had since going grain free. My husband kept repeating “yum” the entire time he was eating. We even had them for breakfast the next day which was a brilliant move! I am confident that this will become a staple meal in our house now.
I can’t wait to try more of the recipes in Make it Paleo ll. I think I will be trying the thai fried chicken with tangy mango sauce next! The book officially releases on February 17th. You can preorder on Amazon today or check some of your local bookstores or Costco! They will also be going on a book tour so check their schedule and see if you can get your copy signed!
- 1 Tbsp kosher salt
- 2 tsp paprika
- 1 tsp ground cumin
- 1 tsp dried oregano
- ¼ tsp chipotle powder
- 1 cup filtered water
- 2lbs boneless lamb shoulder
- 2 Tbsp yellow mustard
- 2 Tbsp Rendered Lard
- Tortillas (pg 334)
- Pico de Gallo (pg 254)
- Radish slices
- Fresh cilantro
- Fresh lime juice
- In a small mixing bowl, combine all of the ingredients for the spice mix and stir evenly to combine
- Pour the water into a slow cooker and turn the heat to high. Cover the lam shoulder with mustard, then evenly distribute the spice mix all over the lamb. Make sure to get it into all of the crevices as best you can.
- Heat the lard in a heavy skillet over medium to medium –high heat. The lard should be very hot, but not smoking. Sear the lamb on all sides to give it a golden brown crust. Place the lamb in the slow cooker, cover, and cook on high for 4 hours.
- About 20 minutes before the lamb has finished cooking, prepare the tortillas.
- When fully cooked, the lab should shred easily with a fork. Remove the lamb from the slow cooker and shred it.
- Top each tortilla with shredded lamb and garnish with toppings of your choice.
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