Mexican seasoning mix, a blend of cumin, coriander, paprika, chilli and more, is an easy way to create authentic tasting Mexican foods. Most supermarket brands will have one and there are a number of specialty spice brands that also sell such a mix. If you can’t find lamb flaps, try the recipe with another cut such as a shoulder of lamb.
Ingredients
| 2 | Lamb flaps (Main) |
| 1 Tbsp | Mexican seasoning mix, mild or hot |
| ½ tsp | Salt |
| 2 Tbsp | Oil |
| 1 | Onion, peeled and finely chopped |
| 1 | Pepper, any colour, finely sliced |
| 2 large | Garlic cloves, peeled and sliced |
| 2 cups | Lamb stock, or water |
To finish
| 500 g | Tomatoes, chopped |
| ½ cup | Roasted peanuts |
| 1 sprinkle | Coriander leaves, to garnish |
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Directions
- Heat the oven to 160C.
- Using a sharp knife, make skin-deep cuts in the meaty side of the lamb flaps about 1cm apart. Rub the spice powder and salt firmly into the meaty side of the flaps and set aside.
- Heat the oil in a large oven-proof frying pan and cook the onion, pepper and garlic until the onion has softened and browned just a little. Set aside.
- Add the lamb flaps to the pan, browning them well on the seasoned side only. Turn over. Scatter the onion mixture on top and pour in 1 cup of the stock or water. Cover. Cook in the preheated oven for one hour.
- Remove the cover, scatter over the tomatoes and peanuts and pour in the remaining stock. Return to the oven, uncovered, and continue to cook for 1-1 ½ hours or until the meat can be easily pulled from the bone.
- Serve hot, rolled up in wraps with additional salad ingredients, as a filling in tacos, or serve just as is with salad and potatoes.
For more from Allyson with tips on cooking with lamb flaps,