Slow Roast Lamb Burritos with Black Bean Salad and Spicy Salsa

Ingredients

2 kg lamb shoulder bone in
2 Tbs achiote paste (Mexican supply stores - it has a unique lemony flavour)
1 Tbs ground cumin
1 Tbs smoked paprika
1 tsp dried oregano
Zest of 1 lime (or lemon)
1/2 cup lime juice (or lemon)
1/2 tsp salt
1 clove garlic
1/2 cup water

Blackbean Salad:

420 g can black beans drained and washed
1 cup of corn shucked from the cob (raw or cooked)
1 Tbs ground cumin
1 Tbs smoked paprika
6 cherry tomatoes cut in half
1/2 cup of chopped coriander stems roots and leaves (cleaned well)
50 g of crumbly feta (not Danish)
2 Tbs chopped dill
3 Tbs olive oil
2 Tbs lime Juice
1 avocado sliced to serve with the lamb (chopped and mixed through the salad)

Tomato Salsa:

420 g can diced or peeled tomatoes
1 clove crushed garlic
1/2 tsp ground cumin
1/2 tsp smoked paprika
1/2 tsp salt
1/2 red capsicum rough chopped
1 Tbs coriander( leaves, stems, roots)
1 Tbs chipotle chilli paste, fresh chilli is good too

Method

Mix all of the ingredients for the marinade together except the water. Coat the whole shoulder in the mixture.

Marinate overnight if you like. Otherwise put the water into a heavy baking dish and put in the marinated lamb.

Cover with baking paper and foil and seal very well. Bake for 4 hours at 160C.

Blackbean Salad:

Mix the herbs, spices, lime juice and olive oil. Add the black beans, tomatoes and stir. Mix in the crushed feta and avocado if you want it in this salad (you can add finely chopped onion if you like that).

Tomato Salsa:

Use a food processor to make this. Put all the ingredients into the machine and pulse till pureed. If you want some chunks don't puree completely.

The lamb is cooked when it is easy to pull apart with a fork. Use a spoon to drain off some of the oil from the sauce.

Serve with warmed tortillas, sliced avocado and jalapeno chillies. Add lettuce, cheese and sour cream.

Credits: Tania Cusack, My Kitchen Stories