Friday, June 5, 2015

Beer Lamb Nachos

2 lbs. lamb roast - boneless leg or shoulder roll
2 cups brown ale
½ cup brown sugar
1/3 cup yellow mustard
¼ cup molasses
1 teaspoon cinnamon
1 tablespoon kosher salt
1 teaspoon fresh cracked pepper
½ garlic powder
¼ teaspoon cayenne pepper

8 oz. tortilla chips
2 lbs. cheese
¾ cup corn
¾ cup black beans
¼ cup jalapenos
¼ cup sliced red onions
¼ cup sweet BBQ sauce
½ cup sour cream
1 avocado, diced
cilantro
lime

To make lamb: Place pork but in the bottom of slow cooker. In a large bowl combine and mix remaining ingredients. Pour mixture over roast. Set slow cooker to low for 8 hours.  Shred meat with fork.

To assemble nachos: Heat oven to 350 degrees F. Lightly cover baking sheet with nonstick spray. Place half of the chips, shredded lamb, corn, black beans, jalapenos and onions and cheese. Repeat with remaining ingredients for one more layer. Bake until cheese is melted, 20-25 minutes.

 Serve with sour cream, avocado, cilantro and lime.

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