- Flour tortillas
- Braised, shredded lamb shoulder
- Halloumi or feta cheese
- Roasted tomatoes
- Coriander aioli
Grill the lamb shoulder for 15-20 minutes until charred on each side, then braise the lamb in lamb stock for 3-4 hours. Shred the lamb and add to tortilla. Layer roasted tomatoes, cheese, coriander aioli and sprouts. Or any other toppings you like!
Check out Taste with Tori’s feature on Tuckers Tavern LBI.