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15 minutes


  • 500g of Quebec lamb shoulder
  • 2 cloves garlic, coarsely chopped
  • 1/3 cup maple syrup
  • 1/4 cup soy sauce
  • 1/2 cup vegetable broth or chicken
  • 1 tbsp Korean chili (gochujang) or chili flakes (adjust the amount to taste)
  • 2 tbsp fish sauce
  • 1 grapefruit sliced ​​into wedges or slices
  • 1 or 2 avocado, sliced ​​into cubes
  • 6-8 corn or wheat tortillas
  • 1/2 cup peanuts, roughly chopped
  • 1/2 cup sour cream or plain yogurt
  • 1 lime
  • 1 bouquet mint, minced


  1. Preheat the oven to 325 ° F.
  2. Salt and pepper the lamb.
  3. Heat a drizzle of oil in a deep skillet over medium high heat.
  4. Sear the lamb 3-4 minutes on each side. Add the ingredients to the fish sauce.
  5. Cover and bake for about 3 hours until meat is tender.
  6. Remove the meat from the pan and frayed with forks.
  7. Heat the tortillas in a pan or barbecue 1-2 minutes on each side.
  8. Garnish with the lamb and the remaining ingredients.

A recipe by Gabrielle Pellerin.

Chef’s Tip

This recipe can be made in mini tacos bowl for a buffet!