These tacos are so delicious - gently spiced, melt in your mouth lamb with a piquant green sauce, punchy celeriac remoulade and a drizzle of cider-rich braising juices to finish. And all made using locally sourced ingredients, just like Inch's, who source their apples within 40 miles of their mill.
Take the peppercorns, fennel seeds and mustard seeds and toast them in a frying pan until fragrant. Bash them in a pestle and mortar until finely ground, then add the mint and salt. Bash until everything is combined.
Stab the lamb shoulder all over and rub with the spice mix, then leave covered in the fridge, preferably overnight.
Preheat the oven to 200c.
Heat the olive oil in a large casserole and brown the shallots and garlic cloves. Add the cider and turn up the heat until the alcohol has evaporated. Add the stock, then the rosemary and thyme, then place the lamb on top of that. Roast for 20 minutes then turn the heat down to 130°c. Cook until meltingly tender, roughly 4 hours.
Meanwhile, make the green sauce - whisk together the herbs, garlic, anchovies, capers and vinegar, then slowly add the olive oil to make a smooth sauce. Cover and set aside.
Finally, make the remoulade. Cut the celeriac into thin strips using a mandolin. Repeat with the apple. Whisk together the mustard, oil and vinegar until you have a smooth emulsion. Toss with the celeriac and apple, then season to taste.
Shred the lamb and reduce the cooking liquids, passing them through a sieve to make smooth jus.
Heat the naan breads in a dry frying pan until toasted and pliable. Wrap in a tea towel to keep warm. Serve them with the lamb, the slaw, the green sauce and a drizzle of the lamb juices. Finish with the pickled red onions.
