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Skill level

Average: 5 (3 votes)


  • 2 tbsp peanut oil
  • 300 g cooked pulled lamb rib meat
  • 4 soft tacos (flour or corn)
  • ½ cup chopped coriander (cilantro)



  • 1 avocado, chopped
  • ½ white onion, finely chopped
  • ½ cup corn kernels
  • 2 tbsp olive oil
  • ½ tsp kosher salt
  • ½ tsp freshly cracked black pepper
  • ½ tsp agave sugar



  • ½ cup light sour cream
  • ½ chipotle pepper
  • juice of ½ lime
  • ¼ tsp kosher salt
  • ½ tsp agave sugar

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


To make the salsa, add the avocado, white onion, corn kernels, olive oil, salt, pepper and agave sugar to a mixing bowl and mix well. Set aside.
To make the sauce, add the sour cream, chipotle pepper, lime juice, kosher salt and agave sugar to a small food processor and blend to a fine consistency. Heat the peanut oil in a grill pan over medium heat and add the cooked pulled lamb rib meat. Lightly fry to serving temperature. Ensure the meat is still tender and not dry or crispy.
Remove the lamb once at temperature and set aside. Place the lamb on the taco, drizzle with the chipotle sauce and
top with the corn salsa. Add the chopped coriander, to garnish. Tip Grill the corn on the barbecue to add some smoke and char for extra flavor and visual appeal.
Serve with a Spanish rice for a light meal option. Substitue lamb for beef, pork or chicken.
Recipe and images from RIBS With Low & Slow BBQ Guide by Adam Roberts. RRP $45 (New Holland Publishers)