Lamb is such a great taco filling This lamb barbacoa is a dish that is cooked in a pit in the ground, but to make this dish accessible for the everyday cook I developed a recipe that can be slow-cooked in your oven.
Put the onions, tomatillos, tomatoes, and garlic on a baking sheet. Put the baking sheet under the broiler and cook without turning until vegetables start to get charred, about 7 to 10 minutes. Remove, set aside, and let cool to room temperature.
Combine the vegetables and sauce in a blender (you’ll have to work in two batches) and puree until the mixture is smooth. Season with salt.
Preheat oven to 350 degrees F.
Put the meat (fat side up) in a roasting pan or oven safe dish.
Rub agave nectar on the meat and generously season the meat with salt. Pour 2 cups of sauce over the meat and rub it on all sides. Reserve remaining sauce as a salsa topping.
Seal the pan with two layers of foil creating a tight seal, and cook in the oven for 3 hours until meat is very tender.
Take the pan from the oven and let the meat rest for about 30 minutes.
When it’s cool enough to handle, coarsely shred the meat with your fingers or forks, discarding any fat.
Set out all the toppings in separate bowls and serve with the shredded meat. Warm up leftover sauce for a salsa topping and let everyone prepare their own tacos.