Lamb & Ramp Tacos

– courtesy Beaumont Kitchen, CF Sherway Gardens, Toronto

Lamb & Ramp Tacos
300-400 grams spring lamb shoulder
200 grams goat cheese
300 grams sour cream
3 grams salt
6 spears of asparagus (fibrous parts broken off)
20 grams garlic cloves
1 medium jalapeà±o, cut in half
100 grams Spanish onion, cut into large dice
Juice of two limes
40 cilantro leaves cleaned, dried and cut into chiffonade
300 grams instant corn masa flour (available in any Mexican grocery store)
250 grams water
30 grams ramp leaves
30 grams spinach leaves

Season the lamb shoulder liberally with salt, pepper and olive oil. Transfer to a baking sheet and slow roast in the oven at 300°F for three to four hours. The meat should be tender, but not falling off the bone as though it was braised. When the meat is done cooking, allow to cool, preferably overnight.

Tear the meat from the bone and coarsely chop the meat, as well as the fat.

To prepare the goat cheese crema, purée the goat cheese, sour cream and salt together using a small handheld immersion blender.

To prepare the asparagus salsa verde, bring a pot of water to a simmer. Season the water with salt so that it tastes like the ocean. Add the onion, garlic and jalapeà±o to the water. Cook until the vegetables are tender, for about five minutes. Add the asparagus spears to the water and cook for about two minutes. Strain the vegetables and transfer to a plate to cool.

 Once the vegetables have cooled, purée the veggies with the lime juice. Adjust seasoning as necessary. Stir in the cilantro.

To complete the dish, bring a nonstick pan up to high heat and add in the cooled, chopped lamb. The lamb fat will start to render out and the outside of the lamb will become crispy and golden. Once the lamb is cooked, spoon as much as you like on to the tacos.

Top with the asparagus salsa verde, goat cheese crema, and garnish with shaved ramps and asparagus.

Serves 4.