Fire Cracker Lamb With Fruity Lime Salsa

Total Time: 9 hrs 15 mins Preparation Time: 15 mins Cook Time: 9 hrs

Ingredients

• Servings: 16
• 1 (5 lb) boneless lamb roast
• 1 tablespoon paprika
• 1 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 6 cloves garlic, minced
• 3/4 cup water
• 1 (7 ounce) can chipotle chiles in adobo, undrained
• 1 small onion, cut into 1 inch chunks
• 16 8-inch flour tortillas
• fresh cilantro leaves (parsley can be substituted if cilantro is not available.) (optional)
• 1 (8 ounce) can crushed pineapple, drained
• 2 cups diced peeled papayas
• 1 cup diced peeled kiwi fruit
• 1/3 cup finely chipped red onion
• 1/2 cup chopped fresh cilantro
• 3 tablespoons fresh lime juice

Recipe

• 1 *combine all ingredients in a bowl; stir well.
• 2 cover and chill 2 to 24 hours.
• 3 yield: 3 â½ cups.
• 4 *trim fat from roast; cut roast in half crosswise.
• 5 combine paprika and next 4 ingredients; stir well.
• 6 rub spice mixture over surface of roast halves; place roast halves in a 6-quart electric slow cooker.
• 7 combine water, chipolte chiles, and onion in a food processor or blender; process until smooth.
• 8 pour chili puree over lamb.
• 9 cover with lid; cook on high-heat setting 1 hour.
• 10 reduce to low heat-setting, and cook 9 hours or until lamb is very tender.
• 11 *remove lamb from slow cooker; let stand 10 minutes.
• 12 shred lamb with 2 forks; set aside.
• 13 *pour cooking liquid into a bowl; let stand 5 minutes.
• 14 skim fat from surface of liquid.
• 15 return cooking liquid and shredded lamb to slow cooker; stir well.
• 16 cover with lid, and cook on high-heat setting 15 minutes or until warm.
• 17 serve lamb in flour tortillas with fruity lime salsa.
• 18 garnish with fresh cilantro leaves, if desired.
• 19 yield: 16 servings (serving size: 1 tortilla â½ cup lamb mixture, and about 3 â½ tablespoons salsa).