Roasted Shredded Lamb Enchiladas

Total Time: 3 hrs 30 mins Preparation Time: 30 mins Cook Time: 3 hrs

Ingredients

• 2 -3 lbs lamb roast (bone in or boneless as long as it's fairly lean)
• 1/2 teaspoon thyme
• 1/2 teaspoon sage
• 1 teaspoon cumin
• 1/2 teaspoon cracked mixed peppercorn
• 2 tablespoons bacon drippings
• 4 fresh garlic cloves (coarsly diced)
• 2 cups water
• 1 tablespoon cumin (mounded, not level or heaping)
• 2 tablespoons chili powder
• 1 -2 bay leaf
• 6 ounces tomato paste
• 1 tablespoon chili powder (mounded, not level or heaping)
• 1 tablespoon cumin
• 1 tablespoon cilantro (1/2 cup fresh can be used)
• 1/2 teaspoon onion powder (1 small fresh finely minced can be used)
• cayanne pepper and sea salt
• 12 corn tortillas
• vegetable oil for frying tortilla
• 1 lb grated cheese (monteray jack or similar)
• sour cream, shredded lettuce, diced tomato, onion and japalenos

Recipe

• 1 rub lamb roast with first 4 ingredients. melt 1 tsp bacon drippings in a oven safe fry pan or dutch oven with 2 cloves of garlic. put roast in pan and top with remaining bacon drippings and garlic. roast at 325 for 1 hour. the meat will be just a bit underdone but it'll have the roasted flavor.
• 2 remove the roast to the slow cooker and add the remaining slow cooking ingrediants to the roasting pan to deglaze pan drippings. bring the pan liquid just to a simmer and add to crock pot. cook crock pot on high till it just comes to a simmer then turn it to low for 3 hours.
• 3 remove the roast and shred with forks. put liquid from crock pot in a fry pan and reduce till about 1 cup and add the shredded meat. continue to reduce till meat is moist but not dripping, stirring occasionally. set aside.
• 4 combine the sauce ingredients in a 2 quart sauce pan and simmer 5 minutes.
• 5 assembly:.
• 6 put 2-3 tbsp oil in a fry pan and heat to high. add tortillas 1 at a time for a few seconds, flip, then remove to paper towels to drain excess oil, stacking paper towel, tortilla, paper towel, tortilla, etc. pour 1/2 sauce in a flat dish and dip tortillas one at a time in the sauce. after dipping place in a baking dish, sprinke with cheese then shredded meat and roll repeat for all 12 tortillas pour remaining sauce over enchiladas the to with remaining cheese.
• 7 bake at 350 for 30 minutes. remove separately and garnish as desired.