Lamb Tacos with Fenugreek Aioli and Preserved Lemons
Recipe type: Entree
Prep time: 
Cook time: 
Total time: 
Serves: 8 servings
  • 2lbs of boneless butterflied leg of lamb
  • 4 cloves of garlic, sliced into largish slivers
  • kosher salt
  • 1 bunch of chopped cilantro
  • 1 preserved lemon
  • 2 egg yolks
  • ¾ cup of sunflower oil
  • 1 teaspoon of dijon mustard
  • 2 teaspoons of lemon juice
  • 2 teaspoons of ground fenugreek
  • 16 flour tortillas
  1. Lay out butterflied lamb on large cutting board fat side down. Make slits all over the top of the meat and insert garlic slivers
  2. Season liberally with kosher salt. Jelly roll and tie up with butcher's twine. Season the outside liberally with kosher salt as well. Place seam side down on v rack in roasting pan. Roast at 200 degrees until thickest part of meat registers 125 degrees, about two hours. Remove from oven and let rest for 30 minutes. Increase oven temperature to 500 degrees and roast for an additional 5-7 minutes to create nice crust on meat.
Fenugreek Aioli
  1. In blender place egg yolks, mustard and lemon juice. Blend for ten seconds to combine. Continuing to blend very slowly drizzle in oil. Once aioli is created, add in fenugreek and stir to combine.
Lamb Taco
  1. In flour tortilla combine two ounces of meat, preserved lemons, cilantro and a generous drizzle of fenugreek aioli.
Recipe by Talia Bunting at