Lamb is one of the most delicious meats to incorporate in your traditional dishes. With unexpected ingredient combinations, your weeknight dinner can become an explosion of new flavors.
Savory-sweet salsas or a pico de gallo can really amplify the taste, texture and look of dishes such as tacos, huaraches and these sopes I made for my family with roasted lamb this week.
My favorite lamb to cook with is tender Shepherd’s Pride Lamb from Mountain States Rosen. High quality American lamb meat makes a huge difference in the end result of your dish. Shepherd’s Pride is sustainably raised on a high-nutrient, 100% vegetarian diet, without any added hormones or antibiotics and it recently became the only “Where Food Comes From” source-verified lamb in the United States.
“Where Food Comes From” is a third-party food auditing program that traces products from “farm to fork.” That means, by scanning the QR code on all Shepherd’s Pride packages, you can learn about the family that raised your lamb, and where it came from, beyond your grocery butcher’s case.
Lamb is versatile and can easily be fall-off-the-bone tender when cooked in the slow cooker, pressure cooker and in this case a dutch oven. Served with everything from a side of rice to tossedin a green salad, lamb has become a staple in my kitchen for my go-to lunch and dinner meals.
Pomegranates are in season and they pair perfectly with mashed avocado, apples, Serrano peppers and a splash of balsamic vinaigrette as an out-of-the-ordinary pico de gallo to complement the lean and tender lamb atop these sopes.
If you don’t have a dutch oven, don’t fret! Mountain States Rosen is giving one away. All you have to do is enter for the opportunity to win here.
Lamb Sopes with Pomegranate, Apple and Serrano Pico de Gallo
1 pound boneless Shepherd’s Pride leg of lamb
¼ teaspoon salt
¼ teaspoon pepper
¼ teaspoon garlic powder
½ cup red cooking wine|
1 pomegranate, seeded
1 Fuji apple, chopped
1 Serrano chile, seeded and chopped
¼ cup packed cilantro, chopped
¼ cup olive oil
1/3 cup balsamic vinegar
1 lime, juiced
salt and pepper to taste
10 ready made sopes
1 large avocado, peeled, pitted and mashed
½ cabbage head, shredded
Preheat oven to 350° F.
Place lamb meat in a dutch oven. Rub on salt, pepper and garlic powder and add cooking wine.
Cover and cook for 45 minutes or until meat shreds easily with a fork.
In a medium bowl, combine pomegranate arils, apple, Serrano chile, cilantro, lime juice, olive oil and vinegar. Toss to combine, season with salt and pepper and set aside.
Fry sopes according to package instructions. Drain on paper towel lined plate.
Top sopes with a layer of shredded lamb, cabbage, mashed avocado and 2-3 tablespoons of pomegranate pico de gallo.
This is a sponsored post by Mountain States Rosen. All opinions are 100% my own.