48-Hour Lamb Shoulder Nachos
- Total Time: 52 hours
- Yield: 4-6 1x
Description
This dish requires a lot of forethought, but not a lot of effort for a major payoff in terms of tenderness and flavor.
Ingredients
- 1.5kg (3lb) lamb shoulder, boneless, preferably organic
For the Dry Spice Rub:
- 2 tsp smoked paprika
- 2 tsp dried oregano
- 2 tsp dried mint
- 1 tsp garlic powder
- 1 tsp cayenne pepper
- 1 tsp all spice
For the Marinade:
- 1 cup (240 ml) Arrabiata pasta sauce (I use Barilla)
- 1 cup (240 ml) beer
To serve:
- 200g packet of cornchips
- 1-2 handfuls of grated cheese (I used a mix of mozzarella and cheddar)
- 1/2 - 1 cup (120-240 ml) shredded 48 hour lamb
- 2-3 tomatoes, diced
- coriander or parsley
- lime wedges
Instructions
48 hours before serving:
- Wash the lamb shoulder thoroughly and pat dry with paper towels. Mix all the spices in a small bowl and sprinkle evenly all over the lamb. Rub the spice mix well into the meat, top and bottom. Place on a large plate and cover with cling film. Pierce a couple of holes in the film for the meat to be able to breathe, Store on the bottom shelf of the fridge.
To prepare the 48 Hour Lamb:
- Preheat oven to 180C (160C fan-forced, 350F, gas mark 4).
- Line a roasting tray with baking paper. Mix Arrabiata sauce with beer. Place lamb shoulder flat on the paper and pour over the sauce. Cover the dish with foil and cook for for 3-4 hours, checking the meat halfway through and adding some water if necessary. When ready, remove from oven and shred or “pull” the meat apart with a fork. Transfer to an airtight container but allow to cool to room temperature before placing the lid (store in the fridge if not using straight away).
To make the Nachos:
- Preheat your oven grill to medium-high. Spread a layer of cornchips on a baking tray and top with a handful of cheese. Place under the grill for 2-3 minutes. Remove and top with shredded lamb, any leftover cornchips and cheese. Grill for a further 5 or so minutes until the cheese is melted and cornchips golden.
- Serve with diced tomato mixed with diced coriander stems, and lots of coriander or parsley leaves. Lime wedges on the side.
- Prep Time: 48 hours
- Cook Time: 4 hours
- Category: Main
- Cuisine: Fusion
Nutrition
- Serving Size: 1 serving
- Calories: 650
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Frequently Asked Questions
Why does the lamb need to sit in the fridge for 48 hours before cooking?
The dry spice rub — smoked paprika, dried oregano, dried mint, garlic powder, cayenne, and allspice — needs the full 48-hour rest in the fridge to penetrate the 1.5 kg (3 lb) boneless shoulder. This extended marination is what delivers the deep flavor payoff the recipe promises without requiring hands-on effort.
What role does the Arrabiata sauce and beer marinade play during the braise?
After the dry rub phase, the lamb is braised flat in a mix of 1 cup (240 ml) Arrabiata pasta sauce and 1 cup (240 ml) beer, covered with foil for 3–4 hours at 180°C (350°F). The tomato-based sauce tenderizes the meat through acidity while the beer adds a malty depth; together they create a braising liquid that bastes the shoulder as it slow-cooks to pull-apart tenderness.
Can I make the lamb ahead and assemble the nachos later?
Yes — the instructions specifically say to transfer the shredded lamb to an airtight container, allow it to cool to room temperature before putting on the lid, and then store it in the fridge if not using straight away. When ready, just top cornchips with 1/2–1 cup (120–240 ml) of shredded lamb and grill under a medium-high grill for 5 minutes until the cheese melts. 
