MKT Bar's Braised Lamb Tacos
Go on an international culinary adventure at MKT Bar in downtown Houston. This ever-popular restaurant will take you around the world with its global food that ranges from slow-cooked lamb tacos to curried pot pies to buttery baklava. Plus, this trendy spot offers unique finds from all over the world.
Ingredients
- 1 leg of lamb boneless
- ¼ cup vegetable oil
- 2 large onions diced
- 4 celery ribs diced
- 1 large carrot peeled and diced
- 1 cup red wine
- 1½ cups beef stock
- 2 bay leaves
- ½ cup store-bought mole sauce (optional)
- Salt and pepper to taste
Orange Salsa
- 1 large navel orange segmented and chopped
- 1 English cucumber diced
- ½ head fennel trimmed and thinly sliced
- ¼ teaspoon chili flakes
- Salt and pepper to taste
Labneh-Mint Sauce
- 1 cup labneh
- ¼ cup mint leaves torn
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
- 1 Tablespoon olive oil
Instructions
- Preheat oven to 350℉.
- Season the lamb with salt and pepper.
- Sear the lamb in hot oil in a rondeau pan.
- Remove and place in a 6" hotel pan.
- In the same rondeau, brown all of the vegetables.
- Add the wine and reduce by half.
- Add the stock, bay leaves, and mole. When the mole dissolves, pour the mixture over the lamb.
- Cover the lamb with foil and place in a 350° oven for 4 hours or until tender.
- Remove from the liquid and cool.
- Strain the vegetables out of the liquid, then reduce the sauce by ¼.
- Pull the cooked lamb apart, removing most of the fat.
- For the orange salsa, mix all ingredients together.
- For the labneh-mint sauce, mix all ingredients together.
- To assemble, place 1/16 of the braised lamb on a warm tortilla, top with orange salsa, and labneh-mint sauce.
Notes
Recipe and photo courtesy of MKT Bar.
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