Prep time: 20 minutes
Total time: 3 hours, plus overnight marination
for the lamb:
3 pounds|1 ½ kg boneless lamb shoulder
1 tablespoon plus 1 teaspoon| 9 1/2 grams kosher salt
1 tablespoon|9 1/2 grams cane sugar
1 teaspoon|2 grams freshly ground black pepper
1/2 cup|125 ml pomegranate molasses
1/2 cup|8 grams rosemary, roughly chopped
3 tablespoons|45 ml fish sauce
for the tacos:
1 package burrito sized flour tortillas
1 head cabbage, shredded
hard boiled eggs
1. On a large baking sheet, rub the lamb all over with the salt, sugar, and pepper. Drizzle with the pomegranate molasses and fish sauce and sprinkle with the rosemary. Cover and refrigerate overnight.
2. Remove the lamb from the fridge and leave at room temperature for 2 hours.
3. Heat the oven to 350°F. Cover the lamb tightly with plastic and then foil. Bake until tender but not quite falling apart, about 3 hours. Remove from the oven, uncover, and cool. Roughly chop or shred the meat and keep warm. Slightly
5. Assemble your tacos! Heat your tortillas on a hot plancha or skillet, fill with lamb, cabbage, and broken up hard boiled egg. Top with desired amount of hoisin sauce, kewpie mayo, and sriracha. Wrap and enjoy.