Skip to main content
FREE DINNER EBOOK! Get your copy!

Greek Lamb Tacos Recipe

Slow-Braised Lamb Shoulder tucked into tacos with minted yogurt (or tzatziki sauce), cucumber and radishes, and an optional herb-caper sauce. Full of flavor!

4.8 from 144 votes
210 mins
Total Time
6
tacos
Jump to Recipe
Greek Lamb Tacos

How to Make the Best Greek Lamb Tacos

These Greek lamb tacos are a beautiful fusion of Mediterranean flavors wrapped in a warm tortilla. The star of the dish is the slow-braised lamb shoulder, rubbed with a fragrant garlic herb paste and cooked until it’s fall-apart tender. The long, slow cooking time transforms a tough cut of meat into something incredibly succulent and flavorful.

What makes these tacos truly special is the combination of toppings. The cool, creamy minted yogurt sauce provides a refreshing contrast to the rich lamb, while crisp cucumber and peppery radishes add a satisfying crunch. A scattering of crumbled feta and fresh herbs ties everything together with bright, Mediterranean flair.

While the cooking time is substantial, most of it is hands-off—just let your oven do the work. The result is a show-stopping meal that’s perfect for weekend gatherings or any time you want to impress your guests with something a little different from traditional taco night.

Greek Lamb Tacos

Greek Lamb Tacos

Slow-Braised Lamb Shoulder tucked into tacos with minted yogurt (or tzatziki sauce), cucumber and radishes, and an optional herb-caper sauce. Full of flavor!

4.8 from 144 votes
CourseMain
CuisineGreek
Keywordlamb tacos, lamb recipes, greek lamb recipes, braised lamb, slow roasted lamb shoulder, lamb shoulder recipes
Prep Time30 mins
Cook Time180 mins
Total Time210 mins
Servings6 tacos
Calories263kcal
AuthorAlex Raeburn
Prevent your screen from going dark

Ingredients

Garlic Herb Paste & Lamb

Braising Liquid

Toppings

Minted Yogurt Sauce

Instructions

Prepare the Lamb

  1. Preheat oven to 350°F and let meat rest on counter to come to room temperature. Trim any excess fat.
  2. Make the garlic herb paste: Place garlic, oil, herbs, zest, salt and pepper in a blender or food processor and blend into a paste.
  3. Slice the onion into ⅓ to ½ inch rings and lay in the bottom of a large Dutch oven, creating a foundation for the lamb. Add the bay leaves and pour the wine over the onions.
  4. Rub the lamb with the garlic herb paste, coating all sides well. Get into all the nooks and crannies, inside and out. Place the meat over the onions in the pot.

Braise the Lamb

  1. Cover with a tight-fitting lid and place in the hot oven. The lamb will take roughly 3 hours to cook and become tender. Check after 2 hours, then every 30 minutes after that. It's done when the meat easily pulls apart with two forks.
  2. While the lamb is braising, prep the veggies. Slice or dice the cucumber and radishes. Chop the herbs.

Make the Minted Yogurt Sauce

  1. Stir together the Greek yogurt, olive oil, lemon zest, lemon juice, salt, and fresh mint in a medium bowl. Set aside.

Finish and Serve

  1. When the meat is tender, carefully remove it from the pan using tongs. Discard the bay leaves and save the flavorful melted onions with the meat.
  2. Pour all the fat/liquid out of the pan, saving it. Return the lamb and onions to the pan, shred with two forks, and season with salt. Skim the fat from the braising liquid and add a little back into the lamb for extra moisture and flavor.
  3. Serve the lamb with warmed tortillas (or lightly grill them over your gas burner) along with the minted yogurt sauce, cucumber, radishes, feta, and fresh herbs.

Notes

  • Use 1 teaspoon of kosher salt for every pound of meat when seasoning.
  • A little fat on the lamb is okay—it adds flavor during the slow braise.
  • The braising liquid can be chilled to easily remove the hardened fat before adding it back to the lamb.
  • These tacos also work great with store-bought tzatziki if you're short on time.
Jump to Recipe